Fully fermented, but strong sulfer smell and taste

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.

The smell and flavor will go away with time. Rack it off and let it sit for a few months and you should be fine.

Peaches are difficult to work with. There are lots of threads over in the wine forum that can attest to that.

Thats nothin out of the normal just give it time and the smell will go away