I am making a Master Vintner Sommelier Select Italian Pinot Grigio kit. I used KV-1116 yeast. Rehydrated it with nutrients, fermented open until 1.020, I kept the temp at 60 with glycol, added the recommended nutrients at 1.048, had a slowing of fermentation at 1.005, so ramped temp to 68 then 70, it picked up until 1.001. I have stirred the yeast back into suspension twice, but no luck. I was planning to pitch 1118 after rehydrating with nutrients and then adding in some wine over time to try and acclimate the yeast. I read on here about adding equal parts wine to starter volume every 30 minutes. Is that what folks would recommend? I have been monitoring gravity through a Tilt, and I have double checked the gravity against my hydrometer and I get the same readings on two different times in this batch.