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If it is stinky sulfur then you have hydrogen sulphite or a more stable mercaptan. Hydrogen sulphite is readily reactive with elemental copper. So a clean copper surface in your vapor path should clean it up. Additionally, a copper pot would also help. In lieu of those, copper sulfate (the blue granulated type) can be added to the pot upon charging and should strip out the stink. Make sure to hydrate the copper sulfate w/ distilled/RO water. If it is a more stable mercaptan, you'll need to brake the mercaptan apart with an ascorbic acid treatment, then treat the released hydrogen sulphite with the copper. The "sulfite" I think a lot of people are talking on this thread about, is the Free unbound SO2. Smells more like a match stick and is a very harsh respiratory irritant. Very different then the reduced sulfur smell talked about above. If it is that, hydrogen peroxide will take it out to produce sulfuric acid. Sulfuric acid will stay in solution and not distill off. This is a reaction that, if there are large amounts of so2 in the wine, takes some time to reach equilibrium. You also need to make sure when you add it to heavily so2 wines, you'll need to agitate the wine and slowly add the H2O2. If it is just a slight (less then 10ppm TSO2) amount, then toss it directly to the pot upon charging. Classick's mention of the web site add calculator is a solid tool. I've used it myself.

Also coming from another industry....I've been amazed at how supportive in general the community can be. I've found the experienced folks don't mind sharing a lot of knowledge because the other hurdles are significant enough to stop the casual investigator (still cost, TTB compliance, capital sourcing & management, etc.). The attitude is often...here's the knowledge...go use it and if you can make a great product let's get back together and toast your success.