Home Distiller

About 4 days ago I decided to take advantage of the cool weather and try a 12% sugar wash using Triple Distilled turbo (with carbon) for the first time. 10 hours after pitching the yeast (and carbon) there was still not a bubble in sight, so threw in 100 g of bakers yeast and within about 4 hours it was bubbling merrily away. But it has a strong sulphur smell I have never got with other sugar washes. Besides using the Triple Distilled turbo, the only other thing that is different from my usual sugar washes is that I am using a stainless keg for the fermenter, instead of the plastic ferment barrel. (I cleaned and sanitised the keg real well first.)

Any ideas why the sulphur smell?

Will it get cleaned up during distillation by the copper mesh? Or should I ditch it and start again?

Thanks for any advice.