Apple rye mash

[Vinnyliquor]

Started apple rye ferment over a month ago. Used 7 G apple cider, 15 # applesauce (both store bought), 15 # rye malt. Cooked at 149 for 90 minutes used alpha, beta amylase and amylase enzyme, pectic enzyme. Thick mash OG 1.1. Added 1 G water to thin. Pitch 2 packs red champagne yeast at 75 F. Went well for 2 weeks, drpped the cap each night. Since then I have tried adding water and more fermax to no avail. Gravity is now 1.024 and stuck. Any advice?

 

[lumpher]

Did either the cider or sauce have sorbate? If so, that could have damaged the yeast so it did all it could.

 

[day_trippr]

Can Red Star Champagne Yeast actually process anything beyond monosaccharides?
~70% of that 15 pounds of rye malt is maltose and maltotriose - di and tri saccharides, respectively - that typically wine yeast can't deal with...

Cheers!

 

[Vinnyliquor]

So another group recommended EC 1118 but brew shop only had red star. Have since added 2 tsp DADY to augment. My adds have been fermax, vitamin B, Epsom salt, water. Not familiar with all these sugars you address. I did use a lot of enzymes for conversion. Was thinking added preservatives or another yeast nutrient

 

[Vinnyliquor]

Saved the containers. Yes the cider had sorbate. Can I repitch? I’ll try

 

[day_trippr]

EC 1118 is another wine yeast that cannot process maltose or maltotriose. Also, none of the enzymes you listed break long sugars down to monosaccharides, they break starch molecules down into maltose, maltotriose, and glucose molecules...