2 months and cider still sulfury

[petree3]

I've been fermenting my second batch of cider for 2 months and it's still got a noticable sulfur note to it. I used d-47 and 1/2 teaspoon DAP and 1/2 teaspoon Fermaid K. Should I try and add sugar to restart the fermentation and allow the yeast to clean up the sulfur notes?

 

[petree3]

Really? No clue? ok...

 

[hillybilly]

Get yourself a piece of copper wire or a copper spoon and stir it with said copper. It is an old wine makers cheat to get rid of the sulfur smell and taste. Hilly