Can you further describe "complete ass"? I think I smell fine and I've been described that way before...
I'm on batch #2 of cider. Most of my previous fermentation has been wine, where I often don't use an airlock until fermentation really slows. I usually use sulfide solution, but don't get THAT many bubbles after I move to air lock. Batch #1 of cider I used a different cleaner and all was well. This batch I used the sulfur solution and my kitchen smells like rotten egg farts. I removed the lid off my fermenter and the cider smells inside is fine, but the air moving through the sulfur picks up some flavor and carries it into the kitchen. Pew. Not sure if that was your issue, thought I'd let you know what mine was and that it was a "non" issue.
What yeast are you doing? What OG? What temp? Did you use nutrient?