It sort of just smells like gassy I guess? I looked up some stuff online that says it’s common to have some sells like that during wine production. It doesn’t smell as bed now as it did when I first started.
Sorry to be asking so many questions. I’m just very new to this
I’ve just started a batch of your recipe here. Reading in different places some say to add the 1.5g nutrient staggered with the sugar breaks and not all at once. Is there a reason you only did yours that one time? Just curious. Trying to make sure I do things right
I’m new at mead making so I’m probably going to sound very stupid, but during the first weeks where you say you stir it up multiple times a day, you also had an airlock, correct? I want to try this recipe but I don’t want to ruin it