Question about fermentation smell.

[73saint]

im on day two of the fermentation process. Everything looks ok, but there is a distinct, almost sour smell. What’s it “supposed” to smell like?

I keep reading that the smell is good during this time, but I wouldn’t necessarily describe this smell as good.

I’m doing umai pepperoni, 50mm and have it in an empty closet with a water pan in the bottom. The wife says it’s smells like stinky feet. Is that normal? I’m laughing as I’m typing but I sure hope I didn’t screw up.

 

[chopsaw]

Great , now I'm gonna think stinky feet everytime I do umai . I just did some ginger salami . Fermented in the basement . Could smell it as soon as I opened the basement door .

 

[73saint]

Great , now I'm gonna think stinky feet everytime I do umai . I just did some ginger salami . Fermented in the basement . Could smell it as soon as I opened the basement door .

So what’s it smell like to you chop?? I mean, I don’t think it smells bad but I dunno?? It is a little stanky lol

 

[chopsaw]

Yeah , you are fine . I guessing it changed color also . If you never smelled it before I guess you could call it stank ,, lol .

 

[chef jimmyj]

A Cheesy or Vinegar smell is normal. Rotting flesh or a strong ammonia smell is bad news...JJ

 

[73saint]

A Cheesy or Vinegar smell is normal. Rotting flesh or a strong ammonia smell is bad news...JJ

I would absolutely describe it as cheesy or vinegar; much better than stinky feet. Thanks chef jimmy!

 

[zwiller]

As a homebrewer that sounds good to me. Maybe this will make you feel better, but german hefe sometimes produces a sulfur smell during the ferment and it's not a subtle one. One time the wife was concerned we had septic issues...

 

[chef jimmyj]

I understand your wife. When the girls were little we frequented a mom and pop imported foods store with a giant selection of cheeses. The kids called it, The Stinky Feet Store but insisted I take them with. Mom, Mrs Mandros, filled their pockets with penny candy...JJ