nicknewguy
Junior
- Joined
- Dec 17, 2010
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Exciting isn't it?!
Anyhow, so I have a pomegranate tree that gave me about 50 fruits this year and so I decided to make some wine.
I juiced/crushed about 20 fruits worth of seeds and got it into my 6.5 gallon bucket with my sugar/water solution, added some pectic enzyme, put in 3 campden tablets (for 4.5 gallons of must) and let sit overnight.
After 24 hours or so I tested the SG and found it to be ~1.060 (15 Brix). A little dry for me, so I added some more sugar syrup until it was around 1.114 (25 Brix).
I started my Montrachet yeast with some nutrient in a starter cup and once they were off to the races, I added them into the must (awesome!)
Woke up this morning and it seems that fermentation has indeed begun. I get 3-4 bubbles within 15 seconds on my airlock. I sniffed the airlock to assess the smell (I really don't know what to expect besides a carbon dioxide sting?)...it smells kind of gross, is this normal? Don't know if it was a sulphuric smell or not (it was at 430am so I was a little out of it), just wasn't a particularly pleasant aroma.
Granted, it was only 10 hours after I added the yeast so maybe it takes a little longer for the stink to clear up? I will check it today when I get home, but if it has a sulphur smell (I have read about the hydrogen sulphide issues) I will probably strain it into another bucket I guess.
Is this normal?
Thank in advance!
Anyhow, so I have a pomegranate tree that gave me about 50 fruits this year and so I decided to make some wine.
I juiced/crushed about 20 fruits worth of seeds and got it into my 6.5 gallon bucket with my sugar/water solution, added some pectic enzyme, put in 3 campden tablets (for 4.5 gallons of must) and let sit overnight.
After 24 hours or so I tested the SG and found it to be ~1.060 (15 Brix). A little dry for me, so I added some more sugar syrup until it was around 1.114 (25 Brix).
I started my Montrachet yeast with some nutrient in a starter cup and once they were off to the races, I added them into the must (awesome!)
Woke up this morning and it seems that fermentation has indeed begun. I get 3-4 bubbles within 15 seconds on my airlock. I sniffed the airlock to assess the smell (I really don't know what to expect besides a carbon dioxide sting?)...it smells kind of gross, is this normal? Don't know if it was a sulphuric smell or not (it was at 430am so I was a little out of it), just wasn't a particularly pleasant aroma.
Granted, it was only 10 hours after I added the yeast so maybe it takes a little longer for the stink to clear up? I will check it today when I get home, but if it has a sulphur smell (I have read about the hydrogen sulphide issues) I will probably strain it into another bucket I guess.
Is this normal?
Thank in advance!