So I pitched my yeast into my apfelwein on 11/25, using wine dry yeast. I did just throw it in and didn't hydrate it at all. After a few days of no fermentation, I added another packet of yeast, hydrated. It finally showed signs of fermentation but little.
Sure enough, just now, I took a gravity reading and it reads 1.080. Granted, I did put 5lbs of sugar in (got this recipe from a wine store claiming they won competitions with it). What should I do to get this moving along? Did I put too much sugar in? Should I move this juice to another carboy, leaving some sugar behind and repitch another packet of yeast?