made a cider... recipe is simple 3 gallons of homemade cider(so i know there are no preservatives) 1lbs brown sugar, some cinnamon and allspice.. OG was a bit low but still 1.040, so I pitched some champagne yeast (red star I think). It fermented one week then died. I added some yeast nutrient and I let it go 2 weeks more (with very little sign of any fermentation) So 3 weeks total and I just read it again 1.020?? My understanding champagne yeast should be hitting down around 1.000 flat? Not to mention what is that like 2.5%? I don't know about this... The yeast should have been healthy and I rehydrated before adding, but should I maybe add more yeast?? Temp stays very steady in my basement. Fluctuation at most from 65-70 degrees (note: I have beers in carboys left and right of it fermenting like champions...