Hi im in a bit of a dilemna. I started a batch of champagne almost 7 weeks ago. The starting sg was 1.080 so i intended for an abv of 10.5, i was then planning on priming it with 1 oz/ gal. However after over 6 weeks of steady bubbling in the carboy the sg is still at 1.000. I'm unsure why it has taken so long, it has been bubbling at every three minutes for three weeks now and the room temperature is at a consistent 75 degress. The real dilemna is that this batch was intended for an occasion a week from now as i intended it to be done and primed at week 4. Is there anything I can do? if i were to bottle it now would the rresidual sugar suffice to carbonate the bottle, or would it be more likely to explode?