Stuck fermentation? hydrometer reading same after two weeks!

[Molineux]

you put a lot of honey in it, and you added three lots of yeast, and extra sugar, twice, and it fermented out in 12 hours!

I'd be worried about the wrong kind of alcohols there, and also it being far too quick - it bottled and left for several months the flavour should be a lot better. Plus you've probably still got sugars left that might ferment out further.

it probably would have been ok just with the first lot of yeast.

patience is difficult to have, but well worth the effort!

I bet you're glad you didn't throw it out though.

I can see why you why you would say that but all the sugars were fermented. Google some of Alcotecs products, they are very impressive. Sadly though, they don't make something as easily drinkable as with normal yeasts, there are a lot of flavors normally but I got lucky. The yeast I added prior was defiantly static and it had been waiting a couple of weeks. I had to decide whether to make something out of it or let it rot.

So in conclusion, if you have an ale/wine that just wont start/ stopped to early and is too unbearably sweet, try all the advice on this forum first and give it some time. If it still won't start and you are about to throw it, finish it off with a Turbo yeast.