AspiringDakini
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Hello. Rhino fart help 
... I started my apple wine!
It is day 4, is this normal? ...
One bin had a significant amount of more pulp in it than the other bin. I allowed them to rest for 24 hours before pitching the yeast (Lalvin 71B-1122). When I pitched the yeast, the temp. of the must was around 60 degrees F.
The bin with the extra pulp began to ferment while the other did nothing. So I moved them both to a warmer place for 2 days and still nothing was happening in the bin with less pulp! So I decided to sprinkle some high alcohol wine yeast over the top and now it has started fermenting but there is a sulfur odor! UGH
I gave it a stir and added some extra yeast nutrient just now. Although there was plenty of nutrient in there before with the pulp, B1 tablet, 2 tsp yeast nutrient and 3 cups of sultanas (I was told that the high alcohol wine yeast needs a lot of nutrient to keep the sulfur odor from forming).
They are still in primary fermentation with a lid just covering both bins.
IS THERE ANYTHING I CAN DO TO REMEDY THIS sulfur odor? ANYTHING I CAN ADD TO IT TO MAKE THE SMELL GO AWAY? WILL IT GO AWAY IN TIME? Should I stir it every day more than once to aerate it?
... I started my apple wine! It is day 4, is this normal? ...
One bin had a significant amount of more pulp in it than the other bin. I allowed them to rest for 24 hours before pitching the yeast (Lalvin 71B-1122). When I pitched the yeast, the temp. of the must was around 60 degrees F.
The bin with the extra pulp began to ferment while the other did nothing. So I moved them both to a warmer place for 2 days and still nothing was happening in the bin with less pulp! So I decided to sprinkle some high alcohol wine yeast over the top and now it has started fermenting but there is a sulfur odor! UGH
I gave it a stir and added some extra yeast nutrient just now. Although there was plenty of nutrient in there before with the pulp, B1 tablet, 2 tsp yeast nutrient and 3 cups of sultanas (I was told that the high alcohol wine yeast needs a lot of nutrient to keep the sulfur odor from forming).
They are still in primary fermentation with a lid just covering both bins.
IS THERE ANYTHING I CAN DO TO REMEDY THIS sulfur odor? ANYTHING I CAN ADD TO IT TO MAKE THE SMELL GO AWAY? WILL IT GO AWAY IN TIME?
Should I stir it every day more than once to aerate it?
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