I came back from a trip to find my peach cider that i'm making completely still. I used white cran peach juice and a 49oz can of peach puree. It had only been 3 weeks so i thought it was infected but i checked the hygrometer and it was a little less than 1. I also topped it off with juice and it started to ferment again. I have never had this strong of a presence of sulfer this late but should it be ok? I plan to rerack it as there is quite a lot of sediment on the bottom.