Hard seltzer yeast attenuation

[garagejob]

There doesn't seem to be a hard seltzer specific forum category so I am asking here. MOD please move to more appropriate place if one exists. Thanks!

My recipe is a simple 5 gallon batch:

4lbs corn sugar (dextrose)
5 gallons water
Ec-1118 yeast
DAP and Fermaid-k 3 times during ferment
Fermzilla conical
10psi pressure
71°f average temp

As of this morning, my hard seltzer was sitting at. .994 Which is nearly 120% attenuation, which I have read elsewhere is highly unlikely bordering on impossible. Current gravity is .995 But has been bouncing between these two readings for last 2 days
.

I am using a Tilt hydrometer. Which was reading 1.000 in water when I received it so I don't believe it to be a calibrating issue.

So, on to the inevitable question(s) that I am sure you all have deduced from the info above.

What is the likelyhood the FG will continue to fall? This should have been 'done' weeks ago? It's been fermenting for 55 days.

I am thinking someone will pipe up and call infection, so I have to ask, how do I know if infected? Looks clear, no surface muck, smells okay, no off smells discernable.

Thanks in advance for your time.

 

[Yooper]

It's probably done. Winemakers use real attenuation vs apparent attenuation, so that's why it looks like the attenuation is over 100%. Sugar ferments out pretty completely, so many wines will go to .990. If yours is unchanging, it's finished.