lol... you are lucky the bottle didn't frag.
if you want to go full ghetto style - use a balloon or latex glove as an airlock.
anyway - at some point during a fermentation you always get some pretty funky smells (somtimes it can be downright NASTY) - BUT...this is normal... discribe the smell as Tusch mentioned and perhaps we can set your mind at ease.
also, since you are really new - I'll give you some advice, Age is your friend with Cider, the longer you age it the better it gets. so don't freak out and toss your brew at week 3 or 4 when you bottle it - I let a basic apple cider/ apfelwien alone for at least 6-8 weeks before bottling, but it can be done sooner if you really need to for some reason - the best indication a cider is ready for bottling (other than using a hydrometer) is seeing that all the yeast has dropped to the bottom and the brew is crystal clear. Now, on bottling/racking day if it dosen't taste "right" don't freak out. Only if it tastes like Vinagar, dirt, vomit, or nailpolish remover - you may want to consider dumping it... but if it's tangy, tart, harsh, or un apple flavored, just keep it airlocked or bottle it and let it ride for a while. a nasty tasting (but uninfected) cider on bottling/racking day can be a real crowd pleaser 2,3,6, or 12 months later. Also, always keep a "special reserve" of your brews for extended aging - 9 months to well over a year(s) a bottle or two is fine (if you can spare a sixpack -I say go for it... but with a gallon, a 12 ounce bottle or two is OK) to see how being REALLY patient can make a killer brew.
Just my .02