If you want carbonation and sweetness, start thinking about a kegging system. You can backsweeten with non-fermentable sugar, but it wont be close to the taste of the original natural apple sugar.
In my experience, sulfur smell is a sign of either sulfite (campden) used before pitching the yeast, or a ferment that is going too fast. Keep sulfite use to a minimum and keep the ferments cool and it will smell good.
Use the forum search function - it can answer just about any question