Ok, cold crashed a cider at 1.012...didn't want it to dry out too much.
It stinks. I splash racked, but its still noticeable.
I have read dumping CO2 into it to get it out, so far no luck. I did, the other night, just swap a sample between 2 glasses, so I know it will go away....but how to do it in a 5 gallon batch without oxidizing.
This is 2nd batch, first batch had zero sulfur smell, but 1st batch was different yeast.
Thanks for help.
White Labs english cider yeast
5 gal of various preservative free ciders/juices (motts, members mark, local brand)