"hap" > wrote in message
oups.com...
> Just started my first batch of Apple Melomel. Never made apple before,
> never used honey before. I used a few different kinds of fresh apples
> and blended them into a liquid, then strained the mess in nylon bags to
> remove the most of the pulp. I'll never do that again. I started the
> fermentation just as the weather got cold (that means under 60DegF here
> in Louisiana). It took a little while for the fermentation to really
> take off. I'm guessing due to the colder weather. About the time my
> air lock started really bubbling, the stuff took a nose dive from
> smelling like apple cider to apple styrofoam. I'm wondering if I left
> it on the heavy lees too long (about 10 days) and this might be one
> those H2S issues I've heard about or if it's just a smell from using
> honey. Any insight/advice?
>
> hap

I was told to slush it around to get air into the wine to get rid of smell
that I had, but I ended up using Bocksin.