On Nov 23, 7:13 pm, "bobdrob" wrote:
hi chris & welcome... can you tell us please: what was yr starting SG &
what yeast did you use? did you taking any other readings like TA or pH?
also what else besides apples is in the 3 gals you've got going? You can
always pitch more yeast...but that could just stall too. More info will
allow your question to be answered more thoroughly. regards, bob

Hi. The recipe is just a basic apples+water+sugar+yeast (+nutrient,
campden, etc). I didn't take any extra readings when I put this one
together, but the initial SG was at 1100. The batch is about a month
and a half old and has been a very slow product so far - the slow bit
I'm not at all worried with. It's being kept in my pantry, so it is
at about room temperature all the time.
Cheers
Chris