Moved peach wine into secondaries about 3 weeks ago. I used the AIO pump to go from 6 gallons of must to 4 one-gallon carboys of wine - added pectic enzyme and Kmeta to each. Felt like there was quite a bit of wine still left in the bucket, so I poured it through a sanitized strainer and funnel into its own 1G carboy, same pectic enzyme and Kmeta protocol. I felt like maybe I'd have enough there for top-offs the next time I racked. The 4 carboys cleared pretty nicely in just 2 weeks and were sitting on quite a bit of pulp, so I decided to rerack them today. Ended up with 3 full gallons. They're doing well - good flavor, etc... When I opened the carboy of wine I strained, it had a distinct sulphur smell. Very different from the others. Fortunately I didn't really need it to top off the others. But I'm curious if there's anything I can do about it. I did some searching - read through Scooter's recipe from 2017 after the fact, where he strained the must, so I'm not thinking that necessarily had anything to do with it. Any thoughts?