Sulfur smell

[zember311]

Is this normal for second day fermentation on 6 gallons ?


I figured this wekend to just pick up a concentrate at the local st petersburg wine store, so it was cheap enough and the sales lady was outstanding, so for the trial and practice i picked up a alexander zinfandel concentrate.


we discussed the recipe, and i went with one can with 6 gallons, /I know this is going to be a light wine, which is ok with me, so I also picked up the care package, it was just a pre-mix of emzyte, tannin, yeast food, and a acid blend made for these kits at 5 gallons, but we agreed at 6 gallons no worries.


well I did all the mixing, got my sugar level up to 1.085, and just sprinkled a pack of lalvin 71B 1122 on the top.


No issue at all in bubbling,that container is popping out co2 like crazy.


But i stick my nose up to the airlock and get a sulfur smell. It started out smelling like grapes before the yeasters were added,


Is this just the smell produced by the yeasties ? that should settle. ?


Figured I would ask you all,

 

[Wade E]

If you have a lid on take it off. This is usually a result of a yeast strain that is stressed out due to lack of nutrients, O2, or extreme heat, or even a few of the listed few.

 

[zember311]

Oh the excitement of my first ( real ) batch.


I didn't have any clean clothe to place over the top of the jug. so last night I removed the lid, stirred slowly for a minute or so, then I put the lid back on but did not add water to the air lock, I figured that would be the best least resistance I could offer the bucket at this time.


I stuck my nose to the lock this morning and I can start to smell the grape coming back as that sulfurish smell is subsiding.


So I'll wait till after work, give a sniff and see how it's going..