Being a newbie myself, I'm a little hesitant to offer advice to anyone here on anything.
But, your problem just might be related to my partner's sag in activity with his strawberry wine.
While he relied on wild yeast spores to provide fermentation in the 'old world' tradition, it appears that the most likely culprit was the clorinated 'new world' tap water he used to disolve the additional sugar he used in his second fermentation.
I'm sure that all of the old vets here on this site, leap this hurdle without giving it a second thought, as will I in the future.
So, I have no idea if you're a noob, like me, or not, but in the future when I see a tyro post about problems, this is going to be the first suggestion I offer.