Sometimes I get a bit of sulfur. This year I didn't get any sulfur at all, out of four batches. Not sure the rhyme or reason, but it does go to show that nutrient is not always necessary. If I'd fermented at room temp, the ciders would be done already. Mine at colder temps since mid-October are just about done now. I'm beginning to think about bottling, maybe, but I want to be certain they're totally done. Gravities are all still >1.005 for natural sweetness, yay. I should just drink them out of the fermenters.