Ah, my first pear cider and I'm confronted by a distinct sulfur smell, first noticed in day 10 when it appear fermentation is done and I racked to secondary, and still existing on day 25. I'm guessing that I either I racked off yeast to soon, should have used yeast nutrients like I do for my meads, or simply need to wait until this clears up.
The pear juice is from a fresh pressing at a very good cider mill. I used lalvin-47. Fermented at 64f.
The OG was low ( a very wet year) 1.040, so perhaps not enough nutrients and yeast stressed?
A friend did a batch from the same source, used safale-05 and having same type of sulfur smell.