I think there is normally a faint little bit of funkiness to it. You could call it "cheesy."
I make mine in a two stage process, I start with just the grains and agave nectar for 1-2 days, then I strain it and add flavoring (juice, fruit, whatever) and ferment for another 1-2 days. Then I chill it. When I first open the jar after the first fermentation stage there is a slight "cheesy" smell, but at the end when it's flavored and chilled, I don't notice any "cheesy" smell or flavor. HTH.
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