The smell

[ezbonzo01]

Hey everyone, im still in process of my 1st batch of cider. Its been bubbling since sunday, and yesterday i noticed the "smell" sulfur, rotten... Now i have had this with all of the other wines ive made, bit im not sure how or of it will effect the taste of the cider. My OG before the yeast was 1.058. So i dont know if ive stressed the yeast or if this is just the process. I used Safale s05

 

[gratus fermentatio]

Adding yeast nutrient/energizer & D. A. P. (diammonium phosphate) will lessen or eliminate that smell from future fermentations.
Here's a related thread you may find helpful; just scroll down to Revvy's post:
https://www.homebrewtalk.com/f32/rhino-farts-first-time-143538/
Regards, GF.