Since the original posting I've been doing a lot of research on this, and the more I read, the less I want to do this.
1) Once the wine yeast is added, I can't try anything else with an ale yeast since wine yeast kills ale yeast.
2) With a fair amount of fermentables, the wine yeast will probably provide some flavors. I'm not sure what flavors the wine yeast I have will make (red start Champagne, and D47), but I don't want to run the risk of getting apple flavors in the beer.
I think I have pretty much confirmed that nothing is happening. I forced some of the air out of the fermenter yesterday, and it has been sitting with negative pressure on the airlock since then. That is, the liquid in the airlock is sitting in the reverse direction to normal.
What I think I will try first: I have several strains of slurry in my fridge. I think I'll make a cocktail of several of them, wash the yeast to get rid of any dead cells, and make a 1 liter regular starters. Once that is going I'll add a liter of this beer, and when that is moving, I'll pitch the lot back into the main batch. Does this seem reasonable?
I still might use the wine yeast for bottling. I would be interested in any information anyone has on the original post, and using wine yeast in general to finish or bottle a high strength beer.