Roy Boy wrote:
> I am trying to make Sake from a recipe that my girlfriend found. It has you
> cook 6 pounds of rice in five gallons of water and put the rice into a sack
> (the same for making beer) and add 10 pounds of sugar, 1 teaspoon of acid
> blend and 10 cut up plumbs. Before starting the yeast it was reading a SG of
> 1.090. We are on day 6 and the SG has only dropped to 1.080. I can see CO2
> bubbles, but it not eaten the sugar. Is this normal in Sake?
>
>

Sound more like a rice infused light plum wine. Usually Sake is made
with rice and Koji.
You may want to try adding yeast nutrient. If you feel adventurous try
adding breano to break down the starch in the rice.

Brian