The sulfur smell is hydrogen sulfide. It is caused by a number of
things, but in your case (I doubt it was too much sulfides) I bet it
was from poor sanitation and the wine got infected with something,
witnessed by the white film on top of one of the carboys. The way to
get rid of that smell is to add copper sulfite. Since copper is
poisionous in large enough amounts you can decide if it is something
you want to do.


I would stay away from sweetening all that wine so extremely. First,
the dry/bitter taste will decrese as it ages. If you overly sweeten a
young wine (so that it tates drinkable now) in a year it will be too
sweet. Finally, if you are still seeig signs of fermentation (was teh
wine made THIS year?) it is WAAAAAY to early to be sweetening it. Let
it age at least 6-9 months in bulk and then asses it before bottling.

The carboy with headspace - add some campden and transfer it to a clean
carboy. make sure ti stays topped up and it should be ok.