Search results

Ahh thank you! That makes sense. I did add nutrient as per the recipe, but have added another dose this morning. The smell was greatly reduced this morning anyway, so hopefully this will fix it! On the plus side, theres nothing quite like a snort of CO2 in the morning before work :db

I had to go and check… And I'm not sure. Almost very strongly of yeast, possibly sulphury. The fermentation looks really healthy which is why I am puzzled. I pitched a full pack of the Wyeast for 2 Gal if that might make any difference? I did also pitch a full pack of EC-118 for the...

Hi All, First time poster & wine maker. At the weekend I started 1 Gal Pumpkin Wine & 2 Gal Sloe Wine, largely following Jack Kellers recipes. I used EC-118 for the Pumpkin & Wyeast 4267 (Bordeaux) for the Sloe. I made up some of the Sloe requirement with Blackberries, really for colour...