My higher-ABV batch of apfelwein (OG 1.095) doesn't seem to want to ferment dry; it's been stuck for a weeks, and a week ago I racked and re-pitched with EC-1118. It was down to 1.02 a few weeks ago, and when I pulled a sample tonight it's only gone down to 1.017 or so. I'm cranking the heat in here (it's probably mid-60s) to 75 for a while, and I swirled the carboy in hopes of waking up my lazy yeast, haha. If I can't get it restarted, I don't hate the idea of a 10%ish lightly sweet cider, but that wasn't really what I'd planned. Any ideas?
Whether I get this to ferment dry or not, I think I'm going to rack and oak it with some medium toast French oak cubes for a month or two once I get it off the yeast and see what kind of results I get.