Ginger Beer not Carbonating

[fastrax]

Hi Team,
I was wondering if anyone could give me some advice...
I recently brewed a fairly well know recipe by "Dr Smurto" for Ginger Beer (GB).

Dr Smurto Ginger Beer
750 g fresh ginger
1 cinnamon stick
8 cloves
1 lemon
2kg raw sugar
1 sachet champagne yeast (EC-1118)"

After fermenting (Few weeks which it merrily bubbled away) I moved over to a secondary and it was still looking extremely cloudy. Hence I decided to clear with a teaspoon of gelatin.

I gave it 24 hours and then primed with circa 100g of dextrose for bottling.

Its now been three weeks and its simply not carbonating :'(

I am wondering where I went wrong and if it can be saved!

Is it the champagne yeast?
Is it that I used the gelatin in the secondary rather than primary fermenter?
Did I not add enough sugar for priming with champagne yeast?
Does champagne yeast need more sugar to carbonate!?

Could I add more sugar to the bottles and save the day?!
Or could I pitch some yeast into each bottle?!

Any advice, tips, or pointers where I have gone wrong would be greatly appreciated! I really want to nail a great Alcoholic Bundaberg clone!

Thanks Fastrax

 

[aprichman]

You either need to add yeast or your bottle caps aren't sealing completely if the bottles have been stored at room temp