Nutrient questions(crazy amount of sulphur)

[Grad]

I've been making cider for a while now and have a good understanding of the procedure. But I just tasted a batch after transferring to secondary and the sulphur flavour is unbelievably strong. I used 3 tsp of fermaid k, which to my understanding is a lot. So I don't understand why it's literally undrinkable because of the rotten egg taste and smell. In the past with using pasteurized orchard fresh cider, I've usually used 2-3 tsp of fermaid k and had very drinkable ciders pretty quickly. I've read about using vitamin B1 and DAP in the book "the new cider makers hand book" but as far as I remember, he doesn't give specific amounts. This batch I just tasted was made using unpasteurized cider and it's my first time using raw juice, however, I don't see why that would make such a significant difference in nutrient requirements. Does anyone have a recommendation for amounts of B1 and DAP to use for a 5.5 batch of cider with an OG of about 1.045-1.055? The horrible sulphury batch was about 1.048 OG or so.
Any advice is greatly appreciated!

 

[Maylar]

Scott Labs recommends 1 gram per gallon (5 gram for 5 gallons). Dunno what that is in tsp.

What yeast did you use, and what temperature did you ferment at? Some yeasts need more nitrogen than others, and temperature affects that too.

 

[johnnyseko]

From my recent notes -

1 tsp of fermaid K = 3g

1/4 tsp DAP = 1g

 

[Grad]

I used EC 1118 and it was around 20 degrees Celsius throughout primary. According to johnnys notes, I used more than enough so I'm not sure what happened. Will the sulphur smell age off? I certainly hope so!