I started a hard lemonade on my own before discovering this thread and I've run into a "problem."
When I made this (started 6/5/13), I just pitched dry yeast straight into 1 gallon of store bought organic lemonade along with anough dextrose to bring gravity to 1.065. I used 1/5 pack of red star champagne yeast when I pitched.
Things started off ok, albeit slowly (I added yeast nutrient once fermentation got off to a nice start) and I had decent activity in my airlock for about 3 days. Then all of the sudden things started going downhill and a few days later... I could barely see small streams of bubbles floating to the surface and now another few days later (day 6) things have now slowed to a halt with no airlock activity and no stream of bubbles. Now I know I should take a gravity reading, but there's still undissolved dextrose at the bottom of my gallon container, so I know its not done. [the yeast in my apfelwein chewed right through undissolved dextrose]
Since I didn't make a starter, did I end up sending my yeast on a suicide mission? Should I rehydrate another round of yeast to repitch? Or am I just being impatient and just need to wait it out?
Side note: Same exact problem in a perry I made. Same exact process and time frame.