I'm brewing up some gingerbeer (not ginger 'beer' -- this is like the soft drink but alcoholic). I started it with only three ingredients (besides water): sugar -- about 6 lbs/1.055 SG, 1 tablespoon molasses, yeast nutrient. It's been 6 days now and the SG is still 1.040. Usually when I make cider from 100% fruit (also SG 1.055) it's down to 1.010 in 6 days. This is the second time I've made it and the same thing happened the first time I thought it was just a fluke then, but... It ended up great the first time but took a really long time. (I didn't put the ginger and other additives in until the ferment was done -- SG .995). I put this recipe together from various ones on the web and my starting protocol was common. I keep thinking that there's just not enough "stuff" (fruit juice goodies) in it at the beginning for the yeast, but I dunno. Any ideas?