Champagne Yeast Taking Forever

[honkey]

I am pretty sure my SP has been fermenting for over 2 months now. It looks like it is finally nearing completion, so I just added more energizer to try to help speed it along. I will not be using champagne yeast again. Most likely sticking to 1118 from now on. Hopefully it is worth the wait. I have never used champagne yeast before and was a bit skeptical from the beginning.

 

[Arne]

Did you follow the recipe or vary some from it?? Did you make a good starter with the yeast before pitching it? Without it being used to the lemon, it will have a hard time reproducing and things will be slow. If you get the yeast going good, you shouldn't have much trouble if you follow Lon's recipe. Starting with the slurry helps as you have a good ferment going already and the yeast is alive and healthy. Arne.