I had a similar problem. Didn't use champage yeast, but the SG stopped
dropping at about 1.040. I thought it was finished so I bottled it. Two
bottle bombs later I put the entire batch in the fridge so as to not lose
the lot.

I recommend testing the SG. And if it is any higher than normal bottling
SGs, let it ferment out.

If I encounter the same problem again, I will probably rack to another
fermenter and pitch more yeast.

--
Josh Button
To see how the Penrith Gaels Cricket Club is going...
[url]http://penrithgaelscc.4t.com[/url]

<drinkitup@drinkalot.com> wrote in message
news:5kYCd.87$ho.37@fe2.texas.rr.com...[color=blue]
>I am brewing a ginger beer using a campagne yeast, it's been bubbling for a
>week. How much longer should it take to get the alcohol content up to
>around 5%?
> Honestly, I don't know if i can bottle this stuff.. It's seems like it
> will explode.. heheh
>
>[/color]