misskimmie
Junior
- Joined
- Aug 15, 2010
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I have a batch ( 7 gal.) of apple wine in primary ferment. It's day 3 since pitching yeast. (champagne yeast is all I had). I used 3 gallons of apple cider from a local cider mill and the rest was juice from windfall apples. I divided the batch between 2 buckets. All seemed well - good ferment, and I've been mixing it 2x a day. After an afternoon of running errands, I returned to check on the buckets. After lifting the lid off bucket A, I noticed a strong rotten egg smell. Bucket B also smells, but not as strong. Did I contaminate? Can this be saved? I also have 2 more batches - a plum and an apple-blackberry nearby. They smell fine. What should I do.