I started two gallons of hard cider back in Sept - cider was from a local orchard, pasteurized for retail sale (no sorbate or other additives other than citric acid). One with QA23 yeast, OG boosted to 1.070 with brown sugar (also added pectic enzyme, yeast nutrient) Second gallon used S-04 (Graham's English Cider recipe) - OG 1.058. After a month plus (T=68F), both were sitting at 1.022. I went ahead and racked, and moved to a warmer room (warmer T - close to 70). With no change to SG, I created a yeast starter using E1118 and added. They both started bubbling nicely and I kept them in the warmer space. Unfortunately, things got busy and they were left to do their thing with no additional attention. Now - 6 weeks after adding the yeast starter, I rechecked SG. Both ciders still read at 1.020 (hydrometer). No off-odors or any indication of 'nasties', but clearly not fermenting. Thoughts on what went wrong? What I should do next?