If you look on the back of a Woodfordes kit, you'll see Cedars Maltings, Stowmarket. The kits/extract is made by Muntons and have a reputation for stuck fermentations in the UK. There is speculation that the level of nutrients or ballance of fermentable and unfermentable sugars is the problem, particularly as people have tried swtiching the yeast and experienced the same problems.
If it ferments out properly you'll be rewarded with a great beer, if it sticks (usually around 1018) you'll end up with a sweet, cloying often cloudy beer. Sometimes it can be coaxed down to 1015-1014 with gentle rousing and sometimes fresh yeast, other times you may have to resort to using a Dry Beer Enzyme (which I think might be the same as the stuff known as Beano over in the US).
(if you look at Muntons knowelage base, it is a bit limited but there is an example of such a problem there.
My Conkerwood ale kit has stopped ! It is not bubbling but has not reached gravity for bottling. It is over 2 weeks old and kept quite warm. What can I do ? Answer :
There is a few reasons why this could have happend and if you can send me a note of the batch code i will check the yeast and extract we have as a retained sample.
In the mean time you could add another yeast sachet to the brew as this may kick start the fermentation again.)
If anyone encounters such problems this post may prove useful, it also contains links to examples of other such problems http://www.jimsbeerkit.co.uk/forum/viewtopic.php?t=3523