I'm making a batch of ancient orange, and things were going well for the first 2 weeks. It was bubbling away happily, but then, on week 3, fermentation almost stopped. There is no visible bubbling, but a few bubbles are trapped between the orange slices and the glass. It has cleared a tiny bit, but is still very opaque. I put in a little more yeast, but alas, no dice. I stole a sample and it had a very alcoholic taste. I did not deviate from the recipe at all, so I dont know what happened. Could someone give me some advice on what to do next?

thanks,
chris