Funny smelling mash

[Cefalu]

I'm a newbie at distilling, but have been making wine for 8 years now, so I'm not new to fermenting.

I just made my first mash. It's 65% corn, 10% rye, 13% wheat and 12% 6 row malted barley. My yeast was a wine yeast, ICV D254, and I used fermaid K and go ferm.

It's been fermenting for two weeks now. The gurgling has slowed down to almost nothing, so I am thinking it's time. But when I stir it each day I do get some bubbles from the bottom.

Here's the issue, it smells like sweet vomit, and has a specific gravity of 1.02. But it smelled like vomit from the get go. When I showed it to my 4 year old nephew 12 hours after I pitched the yeast, he proclaimed "oh it smells like my vomit!" And it did.

It's a cloudy yellowish color. Am I on track to put it in the still?