a little while ago i tried a simple mead with some lalvin k1-v1116 yeast and nutrient. It feremented very quickly, but had a god awful sulfur smell that lasted for quite a while. I had read here and elsewhere about this being common, but after racking, and waiting, the sulfur taste is still there and very pungent. Does anyone know how to get this out? I've decanted a 1/2 gallon of it, but it didn't do a thing. Help!