Does this sound right?

Got 5 gal of fresh local cider (pasturized no additive) 1 cup dark sugar, three cups white sugar, Lalvin ec1118. Rum in airlock

It is fermenting around 69 deg. Week one, day 1. Bubbles every 5 sec in airlock. Came back from a trip and foam had apparently reached wayy up the neck. Smell from the airlock will singe your nosehairs. Not rhino farts, but hard to explain. Acidy, appley... almost h2s. I thought ec1118 is a low foam low h2s yeast? It gets worse than this? 10 min later and my nose is still raw... lol. It isnt stinkin the basement but it is not fun to draw in your nose too many times in a row.

It isnt stinkin the basement but it is not fun to draw in your nose too many times in a row.

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Thats because in addition to whatever flavor and sulfur compounds you are getting, you are mainly taking a big ole hit of CO2

Agreed, sounds like a CO2 issue. In large concentrations it has a burning/prickly sensation. What's the ventilation like?

1118 tends to foam a fair amount early on, but typically subsides after a few days. When it comes to HS2, 'low' is not how I would describe it.

Co2... thats it. Never made this much at once before. It hit me like a ton of bricks.

Its in a basement with not much air movement. Its looking good so far. I got nervous because I tried a different way to pitch yeast. Took a bottle of water, dumped half, dumped yeast, shook, waited 5 minutes, shook like mad till I got tired, waited 5 and pitched into carboy. Seems like it worked good.