Originally Posted by Jukas
Adding sugar is going to dry the beer out and boost the Alcohol as well as increase the risk of fusel compounds.
If they're still in the primary you could try boosting the temp to 20c - 21c and give the yeast a chance to do some cleanup. If they've already been kegged you could always try lagering them for 1 week per 10pts of OG.
My thinking was some vigorous fermentation would drive off the sulphur. And it does seem to have worked, but now i just have a new problem, tastes really cidery. Should have just left it alone. I always do this
Hopefully in a week or two it will have sorted its self out. i also put some dry hops in so they might mask it a little.