Cider infected -- campden to the rescue?

My cider that I started fermenting in November was coming along so nicely... yesterday it had a brilliantly clear color and I sampled it and it tasted awesome.

Apparently I wasn't clean enough with my sampling procedure and my batch got infected. Today there were a couple small pellicles forming(about half a dime each) that looked a lot like brettanomyces photos I've seen.

I crushed up 6 campden tablets(for a 5 gallon batch) and tossed them in because I really don't want to trash this batch. Will the campden inhibit the brett/whatever the heck is growing on it?

Well, I campden'd it on Wednesday and kegged it today.

I took a pull to see how it tasted and it's not good

Some reason the cider picked up a really awful aftertaste that wasn't there the last time I sampled it. It's kind of a mix of sulfury and medicinal.

Could it be the K-Metabisulfite? Will it decrease with time?

You need to purge the SO2 from the k-meta.

Rockape66 said:

You need to purge the SO2 from the k-meta.

Click to expand...

Just pull the gas release on the keg when it's hooked up to my CO2 tank?