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