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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

When making yours, did it ever have an off smell to it during fermentation?

Thanks! I’m just checking on things so I don’t ruin a whole batch

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