Tried bokashi in a 1 gallon bucket and the smell went sweet, not sour

I set up a bokashi bin in my 450 sq ft studio in Denver last month using a $20 bucket and a bag of bran, and the first batch came out smelling like apple cider instead of the sour pickle smell everyone warned me about. So now I'm stuck: is that sweet smell a sign the ferment worked fine, or did I mess up the ratio and just get lucky? I used about 2 tablespoons of bran per cup of scraps and pressed it down hard. Curious if anyone else in a small space got that smell and what it meant for the finished compost.

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