We’re fermenting our first batch of hard cider. I pitched the yeast last night (Redstar Pasteur Champagne dry yeast in a 600 ml starter on stir plate for 24 hours prior) and it is fermenting slowly (compared to beer) today. Starter had and now the airlock has a sulfur smell that reminds me of hefeweizen yeast action.
Please tell me this is normal for this variety of cider yeast. If it is, I’m not worried because I know it will degas in time.