I'm a ginger beer neophyte, but I love the stuff and can't find it in my area. I decided to brew and have two, three gallon glass carboys working(?) In one I used an extract, champagne yeast, sugar and a few bonus ingredients and in the other I made a wort out of ginger root, lemons, limes, gobs of sugar and champagne yeast. Both sit in my kitchen at about 70\* F. Both started working immediately with the wort batch taking off like a scalded dog. It bubbled hot and heavy for a solid week then slowed to a stop in just a few hours. Now it is just sitting there where the extract batch is still bubbling merrily, albeit much more tamely, along. Is it safe to bottle the non-bubbling batch? and if so, how do I get it to produce fizz in the bottles? Add more sugar to each?