Am i messin up

I started a Bach of apple pear wine and Added 8 pounds of corn sugar and yeast Nutrient and its got this holy horrid smell not fruity tasting and smells like Rotten pears this is the 2 Bach I do not under stand

First off, did you take a starting SG? I usually start my fruit wines at 1.090.
Did you freeze the fruit then let it thaw?
At what point did it start smelling rotten?

Most probably you need to add a little yeast nutrients, and as posted by PM above, do you know the gravity? Sometimes when yeast dont have enough nutrients they produce what a lot of people call Rhino Farts, a little nutrients like Fermaid might help out. Second thing could be some kind of infection, are you treating your fruit with sulfites before fermenting? You dont tell us much, you added 8 pounds of sugar to a gallon of juice, 5 gallons, 10? What yeast are you using?

WVMJ

Yes it was 1.080 start and it was 6.5 gal batch I did not add Wine Tanon

No I used fresh fruit and fresh squeeze apple cider

I put Fruit right in the fermenter I did not I did not juice the fruit first