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<div>Originally Posted by <strong>Llyra</strong> <a href="/community/forum/post/15363698"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">I am so feeling your pain. I am. DH tried making dandelion wine this week, and while I think that's awesome, I finally had to evict his little experiment because the odor was INTENSE.</div>
That's interesting. I've always meant to dabble in the so-called country wines. Is it possible that the "must" is/was infected? (That is, what did it smell like?)
We made a huge batch last year at my moms house in a Harsch (sp?) crock. A big one. Like several quarts for each of us, my mom, my sis, and I. I don't recall a smell at all, unless we got close. And I think this would have been a reeeeeally short experiment at my mama's house if it stank. ;-)<br><br>
Can you open a window and turn on a box fan at it to pull some of it out of the house?
Now I'm worried - am I doing this wrong? I used 5 heads of cabbage. It's in a crock on the kitchen counter (covered). It looks fine, but it does smell pretty strongly. I live in a pretty small apartment in Texas (it's going to be 90 tomorrow) so I'm hoping it's just because of the small quarters.<br><br>
So, how would you know if your kraut was bad?
small quarters, texas (me too! where you at?) and a large amount combined would probably intensify the scent quite a bit. "Gassy" would make sense. If there is no thick weird mold or anything, I would assume it's fine. I mean, cabbage smells like farts and feet right? ;-)<br><br>
We made ours in cooler weather, if I remember correctly. And my mom and dad keep the house cool in the summer, if not. There wouldn't have been the "texas warm summer" problem where the crock was. I still think airing out the kitchen would help you.