Multi week stuck fermentation

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goaliemanpat

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I started a Hard Lemonade from a recipe on this site a couple weeks ago. The fermentation went for a week. Gravity was 1.110 at start and it got to 1.099. I then had to unexpectedly head out of state for the past 20 days or so. I checked the gravity today and its still 1.099. Is it worth trying to pitch yeast again or has it been stalled out to long?
 

homebrewdad

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1.110 sounds INSANELY high for a hard lemonade. That's massive barleywine territory.

Have you tasted it?
 

twistr25

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Did you kick start the yeast at all before pitching, even just rehydrating? Perhaps bad yeast? How were your temperatures while you were gone? I'd be impressed if nothing grew in it for that long with no alcohol conversion.
 

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