Originally Posted by ananimity
Well after splashing/stiring for over 2hrs, the egg smell is still strong but i can now smell a faint apple smell. I will purchase a drill spinner attachment if you think using it will help. Or am I just spinning my wheels and this batch is dead. The whole problem started when my local brew store owner told me not to rack till I cant see any little bubbles. Well I still saw little bubbles today when I racked, I was unaware that leaving the must on the lees would cause this issue. Again is there anything I can add to my cider to get rid of the odor?
I'd stop stirring it now- I'd hate to ruin it by aerating it too much. Go ahead and add the campden, let it sit and see where you are in a few days.
There some extreme measures for getting rid of H2S (like this from Jack Keller):
How to Treat Hydrogen-Sulphide
Hydrogen sulfide does much more than impart off-smells and flavors to wine. Hydrogen sulfide can be detected by smell in quantities as low as 2 parts per billion. It can usually be dissipated during the first 2-3 weeks after its production begins by racking and aerating the wine. After several weeks, it tends to react with other components in the wine to form less volatile mercaptans, which themselves can be further oxidized to disulfides. These latter compounds are almost impossible to remove from wine by stripping methods, and their presence in the wine makes it undrinkable. Both mercaptans and disulfides have a notable skunk-like smell.
Hydrogen sulfide is usually formed after fermentation has concluded and detected when the wine is racked. If the hydrogen sulfide has not sat in the wine too long, it can be treated with a maximum measure of 0.5 ppm of copper, the amount contained in 0.75 ml of a 1% solution of copper sulfate pentahydrate added to a gallon of wine. The hydrogen sulfide should be gone within two days and the wine can be treated normally. However, it will take about 3 rackings, 20-30 days apart, to remove all excess copper from the wine. If not removed, the copper itself can taint the wine.
The amounts of copper sulfate pentahydrate used are so small, and the risks to fatally damaging the wine by adding too much are so real, that it is impractical to treat small amounts (less than 5 gallons) of wine. The preferred treatment is still to add sulfur dioxide in the form of potassium metabisulfite solution (see Measuring Additives in Winemaking) and then rack the wine with plenty of aeration to drive off the H2S.
A proprietary compound called Sulfex can also be used to treat hydrogen sulfide formation. It comes as a 10% slurry in water and is added to wine at the rate of 0.5-5 grams per gallon. It is insoluble and settles out without leaving any traces in the wine if subsequently racked properly at least twice. I have never used it but have heard it works well.
I wouldn't attempt the copper- it seems like the cure would be worse than the problem. But I just wanted to post what I've read from an expert.