If this was a serious question I do indeed apologize. Sometimes people here post fake questions with the intention of getting the regular posters annoyed, and many of us thought your post was one of these.
The advice I gave you, however, I stand by. Whatever you are smelling you should ignore for now, particularly in the first 3 days before its even halfway through fermentation! Next batch you make, make sure your equiptment is sterilized (a tablespoon of bleach to a gallon of hot water will work if you have nothing else) and then make the batch exactly as before, using the same yeast you used before. The brand name on the yeast is of very little importance (personally, I use Di-Go yeast from Croatia, only because I have a lot of it)
If you get a bad odor early on, try your best to ignore it. I promise you it will be worth it 2-4 months down the line.
You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.