Brewferm Diablo stuck

[baccus]

*Le sigh* I seem to have lost my knack for stirring sugary water and leaving it for a bit. My last two kits have not gone well.

This one is a Brewferm Diablo. I got two cans so doubled them up and added 1kg of beer kit sugar.

Now I can't seem to get it to drop below 1.025 which seems horribly high. As well as the two original packets of yeast I added an extra one when it stuck at 1.040, which worked well for about a day and a half and got it down to its current state. Then I added another pack and it did nothing. Which I guess means there's no sugar left for the yeast to eat? The extra yeast packets were Youngs Ale Yeast from the local shop.

I have an immersion heater set to 25degC which I've confirmed with a thermometer.

Should I bottle this or is there some magic I can weave?

[undeadjed]

Isn't 25 degrees a little high?
Never done this brew before so ignore me if I have facts wrong.

[Geezah]

Diabolo is a 9 litre kit, so what did you make it up to by doubling the kits? 18 litres?

Mine wouldnt drop past 1022 so I bottled it with 40g of sugar.

It's only been conditioning for 2 months, but its a cracking pint albeit slightly over carbonated (it will fizz up if not chilled before opening)

It must have come down a few points while conditioning hence the extra fizz, and its not at all sweet unlike how it was during bottling.

[baccus]

Yep it makes up 18 litres. I've already had to wrestle with champagne style beer (which is why I'm not using grolsch style bottles anymore).

The instructions say the brew should reach 1.010, just like most other brews.