Apfelwein (not sulphorous) aroma question

hallo apfelwein fans,

my first batch is about three weeks in and i took a sample today for hydro reading. it tastes great but the smell is not good. not sulphur, but just not good. i can't see what's happening (the foolishness of plastic fermentors) - has anyone else seen this? i used the standard recipe but with lavlin 1116 yeast. i'm going to carb and bottle anyway, because the taste is really too good to waste, i'm just wondering if the aroma is a transitional thing, i guess it could be an infection, though).

any thoughts?

The aroma is transitional. Relax, don't worry, do a couple shooters of something fortified.

Ta. Had some Saki/Sake. That seemed to do the trick.