hey typical cure for sticky fermentation with wine (that I know about) is to stir it with a copper pipe or splash-rack it.
You shouldn't splash rack after fermentation is finished, it will introduce a lot of oxygen that can cause it to oxidize, during fermentation, there is plenty of co2 to protect it.
A copper pipe should be used as a last resort.
You need to be proactive with wine, cider and even mead, you need to add yeast nutrients such as Fermaid K, Fermaid K is a blended complex yeast nutrient, it should be added over several applications to ensure that the yeast has the proper nutrients to continue fermenting.
Cider can give off strong rotten egg smells, even after following the proper yeast hydration and appropriate yeast rehydration nutrient, this last batch really smelled bad, but it tasted fine, and after I racked it after it fermented dry, it was fine.
If your cider, or wine develops a strong sulfur smell, there is a product that can correct it if you don't wait too long, called Redulees, click here
, it's easy to use, dissolve in water, add to the wine and stir, rack off of it after 72 hrs.
It saved more than one batch of wine over the years.
I highly recommend contacting Scott Labs and ordering the Cider Handbook, it has more info on everything you'll ever need to know about making cider, the 60 page Handbook contains products, articles, and protocols specific to cider, from the basics, yeast hydration, selecting the right yeast, there are charts comparing dozens of yeast, to yeast nutrients, tannins and Malolactic bacteria.
It's free, you have nothing to lose! While you're at it request the Fermentation Handbook as well.Contact:
Marketing & Communications Specialist
Scott Laboratories, Inc. email@example.com