Horrible sulfur smell with Cote des Blancs

I just started another batch of cider using Cote des Blancs and I'm getting a terrible sulfur smell. Truly rank. What causes this? I've used this yeast in two previous batches but never had a smell like this.

I pitched 10 grams of rehydrated yeast with 3 tsp. of Fermaid K into 5 gallons of apple juice, fermenting at 68º.

I'm going to ride it out since I think it'll go away and not harm the finished cider, but, man it is stinky. Thank God it's in the fermentation freezer in the garage, because there is no way SWMBO would tolerate this smell in the house.

You gots da rhino farts!!!

Some folks get less stinky results with other yeasts. Many of us have found that the smells are at least reduced if not eliminated by adding some yeast nutrient at the start. That works for me in my apfelstuff.

That smell isn't unusual, I've been able to avoid it so far with adding nutrients to the must at pitching. You might find this useful: https://www.homebrewtalk.com/f25/rhino-farts-43210/ Regards, GF.