The 5-gal batch of cider fermented from 1.040 to 1.000 in 4 days at 67-72 degrees after pitching Brewers Best Ciderhouse yeast (800 ml starter and O2 added to the must). After that very active fermentation and having reached a stable SG a couple of days ago, my plan is to rack to a secondary carboy for clarification, maybe adding some fining agent.
But, the cider still has a strong sulfur smell. I know from past experiences that this will dissipate over time, but will it go faster if the cider stays on the primary fermentation trub (like a beer yeast cleaning up diacetyl) or will it clean-up faster off that trub in a secondary. Or does it matter at all?