My batch of cider fermented well in about 10 days, dropping to 1.000, or slightly less, using Redstar Pasteur Champagne yeast. It put off a lot of SO2 but I know that is okay.
Racked to secondary and left it another week to clarify. The sulfur smell was pretty much gone after that time, so I racked it to a keg to clarify and carbonate. One week after kegging, when I purge the keg by pulling the poppet there is still a light sulfur smell.
I wanted to bottle now but am concerned about the sulfur smell. Will regular purging of the keg eventually get rid of the sulfur? Should I have left the cider in the secondary longer?