I've just sniffed my apfelwein after 54 days, and oh my god, it smells like a rotten eggs ass. Am I doomed or is there a solution? Very simple recipe, 1 gal Langers Apple Juice, ½ lb dextrose, k1-v1116, yeast nutrient. Fermented and cleared just fine, but it smells and tastes sulfury. If it's a gonner I'm not too upset, but I think I'm going to take a break from apfelwein for a bit.