Back in June I started a 5 gallon batch of strawberry/rhubarb wine. It fermented from 1.08 down to 1.04 but then got stuck. It's been sitting in a carboy ever since. I figured out why it got stuck, I somehow over-sulfited it, so it's at 120ppm free SO2 (guessing maybe I added sulfite when I meant to add yeast nutrient). It still looks, smells, and tastes fine. So if I'm able to get free SO2 down to normal levels and get fermentation going again, would you still use it? or just dump it?