So at what point do you give in and toss a batch that's gone bad?

My current (and first) cyser has been stuck with the dreaded sulfur smell. It's all but done fermenting now, but I think a combination of errors on my part have made it unsalvageable. *Using too many campden tablets (5 in a 3 gallon batch, I know, I know...) and raking off the lees too early, with probably some other factors like using too much yeast and putting all my nutrients in up front *

I've tried a few things to get rid of the smell/taste, and while they've lessened the effect, it's still pretty nasty. At this point, I think it's time to pour out the batch and say last rites. Any advice before it leaves this world for the next?