- Jul 28, 2017
- Reaction score
Hi everyone. I’m fermenting my first crop of merlot and cab sauv from my small vineyard, and have a about 12 gallons of must fermenting at proper temps for the past few days. Everything seems fine, but I’m getting a strange, funky, rotten grape and deviled eggs (not sulfur) kind of odor that’s very unpleasant. Should this be cause for concern?