So through some miscommunications with my local orchard/cider presser i ended up with a couple extra gallons of raw cider this year so i decided to experiment.
I added 3 gallons of raw cider onto a huge Trappist High Gravity Yeast cake (this would be the 3rd generation cake), the OG of the cider alone was 1.052 I also added sugar to boost the OG up to around 1.079-1.08. within an hour the airlock was already going crazy and i figured i was in the clear. But today i went to go check to gravity and it is only at 1.052, after 3 weeks of steady airlock activity.
I made a huge yeast nutrient addition when i added the sugar and have added a tablespoon about every 10 days since and have kept the fermentor anywhere between 65-70 degrees the whole time. Never did i get any 'sulfur' smells out of the airlock.
My experience with this yeast is that is BLASTS through any sugars set in front of it. Is there anything i can do to speed up this fermentation? should i try cranking up the heat in the fermentation chamber to the mid 70s? Could i have possibly added to much nutrient? or should i just shutup and let this one ride out?