I have a WE 2012 LE Riesling Chenin Blanc kit that is about 6 months into bulk aging. Everything smelled and tasted great during primary, but at the first racking it started to stink. I tasted it last night, and while the mid taste and finish were really good, it presented with a nose that is pure chemical nastiness. somewhere between sulfur and acetone. On top of that, it has the color of urine. I'm on the brink of tossing it, but before going there I wanna try my luck with some creative fining. So far my research seems to imply that activated carbon is my best bet. I can't seem to find anything on how to go about doing this. Do I just dump it in, watch it turn black, wait for it to settle, then rack again? Or do I need to do this in some form of carbon filter?