I have told the long version of this story many times here on the forum so now I will give you the short version. About 10 almost 11 years ago I made 11 gallons of apricot wine. My OG was 1.155 and my intent was to ferment it out until the alcohol overwhelmed the Montrachet yeast at about 14% ABV so that I had a sweet desert type wine. I didn't realize at the time but that was a sure fire way to stick the fermentation process which is exactly what happened. Once the wine was moved to the secondaries it got neglected and was undisturbed for about 10 years. I bottled it about 4 months ago not thinking to take an SG reading, assuming after 10 years it must be done. Turns out I was wrong most of it had stuck after the yeast had only crated about 6-8% ABV. I had used tons of apricots when I originally made the wine and apricot is an assertive flavor so I had no shortage of apricot flavor and decided to dilute some of the wine with 1:1 ratio of water, add some yeast nutrient, and get it fermenting agin so it could ferment out dry which should give me a final ABV of around 10%. That was back around thanksgiving and the wine is still actively bubbling away with no signs of slowing. All my batches are in my basement where the temperature is around 58º F so it takes longer for me to ferment something out usually about 2 to 2.5 Months for batches in the 10% ABV range. Here we are now at 3.5 months from when I started it and this wine is still going strong and showing no signs of slowing. With my other batches the wine begins to clear as it gets close to being done, but this wine is still fully cloudy so I know it has a long way to go. I added some yeast energizer today hoping that will help, but if it doesn't does any one have any idea why this is taking so long, or what I have to do to speed it up?? (short of bringing it up stairs where it is warmer) I am wondering if the same process that blends the flavors in wine with age also binds up the sugars and maybe the yeast are having to work harder to process the sugar because it is bound to the alcohol and other compounds in the wine???