Removing sulfur from cider

[Qcbrew]

I made some cider which has been sitting in a secondary for 1 1/2 months (previously 1 month in primary) and still reeks of sulfur, so I am looking for a faster way to remove the sulfur than sit and wait.

Basically I read about two methods; 1. using a degasser 2. running CO2 through it.

So my concerns would be for degassing; how do you avoid oxidation? Do you just stir slowly without forming a whirpool and that should do the trick?
For running CO2; I don't have a diffusion stone handy so I was thinking to transfer to a keg; carb up, release pressure and repeat. Has anyone done this before?

Which method is better in your opinion?

 

[MindenMan]

The keg method would be my first choice, due to only exposing the cider to CO2. Pressurize, shake, purge, repeat.

 

[MarkKF]

What's the proper way to purge all the O2 from a corny keg? Can you just hook up the CO2 and keep releasing the pressure?

 

[Roadie]

What's the proper way to purge all the O2 from a corny keg?

Put lid on, connect co2 and then use the pressure release valve at the top to vent the 02 out. I usually pressurize/vent about 3x.

 

[DaMonkey]

Oxygen removes the sulfur so you want to oxidize the Cider to remove the sulfur. Degass or mix with a spoon and let sit in your bottling bucket and then bottle when the smell is down.

I am not sure how the CO2 would help.