dried apricot wine is stinking!

i have made wine from dried (sulphured) apricots. it appears to have finished fermenting but when i giv the demijohn a shake it is releasing loads of h2s gas.this was not there in the initial few weeks of fermentation. could the sulphur dioxide used as a preservative have caused this? as far as i was aware, using sulphured dried fruit just meant u could omit the campden tab at the start. is this wine salvagable? thanks