Amylase/Dry Beer Enzyme

Hello all,

Im fairly new to this brewing business so bare with me.

I was given 3 tins of John Bull diabetic bitter which were a month or so out of date, they smelt ok and i like an experiment so i threw them all in and made it up to 20 litres or there abouts. I have read about old yeast being a problem so threw the yeast from all three in figuring there'd be enough to get it going. The starting gravity was 1.094 - temerature corrected. It seems to have now stuck around 1.034. It tastes like very alcohol very sweet malty beer. I have some more new yeast and some of the above enzyme on hand. I was thinknig of throwing in the enzyme to see if it kicked it off again.

Now you know whats going on heres a few questions

Does any one know what is different about diabetic beer? - just wondering.

If i put two sachets of enzyme in will it make - no difference, be twice as quick or will it convert more un-fermentables to fermentables as a single sachet? oh or other.

If the enzyme doesn't do much is it worth throwing a nice new sachet of non generic yeast in or is it too late to use proper yeast?

Thank you for reading and thanks in advance for any answers.

Cheers

"A low carbohydrate beer suitable for consumption by diabetics. F.G 998 or below"

I'd throw in the enzyme and pitch a high gravity, high attenuation yeast. One can is intended to make 40 pints, so you have a really concentrated ale and will have some trouble getting it to dry out.