infinitenexus
Junior
- Joined
- Jan 3, 2011
- Messages
- 19
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- 0
My first batch of wine - 1 gallon of blackberry, using red star yeast, started fermenting nice and aggressively on day 2, but from the second the fermentation started, it stank. It smelled like a cross between a nasty fart and blackberries, that's the only way I can think of describing it. The smell decreased as it fermented, and I just racked it into a carboy and most (but not all) of the smell is gone. Does initial fermentation normall stink? There was a bit of a rotten egg smell, so I'm thinking it may be the hydrogen sulfide. I'll probably splash rack today just to be safe. But does wine normall smell in the initial stages of fermentation?