On Nov 24, 10:27 am, chrismears > wrote:
> 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

For future reference, over a month at room temperature is too slow for
a healthy ferment, espically if there is still so much sugar left.
Most likely cause is there is not enough active yeast in the batch,
possibly also lack of nutrients. Definitely do a strong starter with a
new strong yeast and restart the ferment.

Pp