It has a bit of a
strong alcohol smell, actually smells like a drink but I think it's really helping my acne.
Then there's the
sour alcohol smell that you get when they open up the doors of the main gallery in the morning.
I actually have had
that alcohol smell happen to my bread a few times in the past too, mostly when I've done overnight proofs.
While little to no alcohol is produced in the first ferment phase, most of the «
alcohol smell» is actually yeast.