I began fermenting my 6 gal of pinor noir on wednesday and am now getting a pretty heavy smell...sort of yeasty but also sort of rotten egg. I used red star montrachet wine yeast which i have read may contribute to this. The fermentor is bubbling like crazy so i know it hasnt stalled. 2 days of strong fermenting seems too early to worry about hydrogen sulfide but if it is....i need help. Any thoughts/input/experiences would be greatly appreciated.
thanks!
thanks!