I just made my first batch of Apfelwein last thursday. There was no airlock activity in the first 24 hours. So, I stirred it and soon after the airlock started to bubble soon after and is still very active. But, my wife tells me it smells horrible. I asked if it smelled like rotten eggs or burnt matched, she said no. (I have a cold)
Is this normal?

Which yeast are you using?

During the first couple days you can get some strong smells out of the fermenter. I know Red Star Cote Des Blanc will throw a lot of sulfer early on in the fermentation.


Agreed. Certain yeasts can throw off a lot of sulfur.