Apple wine/cider

Any comments on what yeasts not to use in apple wines/ciders. Last year, like the year before, I made 5 5 ga batches, only difference being the yeast used. Unfortunately, in March, due to using Zicam cold remedy, I completely lost my sense of smell which still hasn't returned. I entered all the batches in a local brew contest...3 of the 5 won medals--the fourth was respectable and the fifth was called undrinkable and "fecal smelling." The only difference in all was the yeast-but my manual of notes was accidently tossed out, so I don't know which yeasts were the offenders. I do know that for two of them, I had to use Bocksin to remove very offending sulfur odors...I would like to chart yeasts for apple ciders/wines so that I don't repeat the error. BTW, we did actually try the fecal wine/cider, and it does taste decent when you get past the smell...easy for me, not so easy for others. IF YOU ENJOY YOUR HOMEMADE BREW/WINE, DON'T EVER USE ZICAM!