Working on 5 gallons of rhubarb wine. Started SG at 1.09 and I know i racked it too early from the bucket into a carboy at about 1.04 because I got over eager. It has been a month and it is stuck. I tried the de-gassing wand, yeast nutrient, and yeast energizer. All of which made bubbles for a while but then went flat. I added some Lalvin EC118 and am getting a bubble through the airlock every minute. The SG is now 1.03. I pitched the yeast first week of August 2018. Is is worth saving? Should i dump? Should I stop tinkering and just leave it alone for a while? I am pretty new and I thought the goal was to get it under SG 1.0 as fast as you can so it wont go bad on you. Thank you for your time.