I made some apple wine to the same recipe I've used for years. It didn't fill the carboy, so 2 weeks later I made a smaller quantity and added it to the 1st batch. After some weeks I noticed it wasn't fermenting, took the SG and was surprised to find it at it at 1080 and tasting sweet. I took a small quantity of it, added sugar, nutrient and yeast, but it never started fermenting. I started up another yeast with some orange juice sugar and yeast, which fermented well. after a couple of days I added a small amount of the stuck wine, and the next day fermentation had stopped. Any ideas as to why or what I can do? Original batch was 3.5 gallons started at 1150, 2nd batch was 1.5 gallons started at 1092. I didn't think to take the SG of either batch when I added the 2nd.