I think some yeast kicks out the rhino farts more than others.
The first batch I did using one of the English cider strains kicked out some serious sulphur. Even after 3 weeks, it still smelled like @ss. Moved most of it to secondary containers and plan on letting it sit for another month. (I bottled up a few to try the week of Thanksgiving, but I'm not holding out hope).
The batch of cyser I've got going now is far less funky. I'm using champagne yeast for that one.
Others with more experience can chime in, but defintely don't dump it. It might need a couple months of conditioning when it's finished fermenting, but the sulphur thing is normal (from what I've read).
The sands of time were eroded by the river of constant change.
an empty fermenter is a sad fermenter
Bottled: Nut brown ale, Bink blond clone (she's a bitter Belgian!) Belgian Wit, several other tasty beers that have since been consumed!
On deck: TBD