I've got really slow fermentation and I'm afraid I may have used cider with preservatives in it or something. Here's the story:
I made a batch of Edwort's Apfelwein on September 17th, but I used Munton's Ale Yeast. After 3 weeks the gravity had dropped from about 1.056 to 1.044. I repitched, light fermentation began again, and it has been bubbling once every 25 seconds or so for another three weeks. I just checked the gravity and it is only at 1.036, which makes me want to smash a carboy.
I thought I checked the ingredients when I picked Meijer apple cider. If I remember correctly it stated that it was pasteurized and contained vitamin c (ascorbic acid). Does anyone know if this is correct?? Are there preservatives I've missed or does my tale of woe even sound possible if there are preservatives?
I know some folks will say to just sit tight, which normally I would agree with, but I am gonna need this carboy in the next couple weeks and I can't afford to just buy a new one at this point.
Thanks for the help!