Might be topical, but it's very easy to get a farty smell from your cider. Not for cider but this makes for interesting reading.
From experience
1. Natural yeast (from apple skins) could end up in farts
2. Aging will not eliminate the stink
http://www.grapestompers.com/articles/hydrogen_sulfide.htm
Before you make your cider don't eat eggs for a week!
That gets rid of half the H2S!
Seriously though after a decent ferment and storage ( read 6 months) the sulphur should be much less noticaeble.
Pasturisation (according to my Cider 101 article) will remove the last traces!
I think bulk aging under airlock will clear it. That old cider has been bottled all that time, so it can't off-gas.
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