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Turbo Yeast

Do thes words bring a frustrating memory to you or are you a succesful first time user of this stuff.
I am in constant contact with a brew shop in Stockport and what should have been a wash ready to drink, 23% proof in 9 days is hanging, still around 1120. Its fermenting but at an agonising slow rate.
I was wrong to start with , I added the yeast at 42o instaed of the 40 recommended. Ive added more yeast, didnt seem to make any difference. Im awaiting a reply as what to do next. Ive even gone to measures, like wrapping the whole bin in a duvet coat. It scared my youngest daughter, as she thought it was someone sitting there.Comments please?
Dave.

 

How is your temperature control?   Are you keeping the temperatures consistant?  Adding the yeast at 42 (C?)  was probably a bit too high.

 

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