Stuck fermentation on first batch of Apfelwein

I am new to brewing and have mainly focused on beer, but have a small batch of Apfelwein going since I have heard such good things... I need some help though! I used 2 gallons Tree Top apple juice, 1 cup table sugar, 12.5oz Mr Beer Booster (corn syrup solids listed on the packaging), and used a whole packet of Montrachet yeast. It has been fermenting almost a month at 75f and has come down to 1.02 from 1.07 and I know it should have gotten down farther than that. I am aware of steps to take to fix this problem in beer, but clueless when it comes to wine. Any suggestions would be greatly appreciated!!

Pitch some active yeast. I made small starter with fresh yeast (in sugar water I think, or maybe apple juice) and pitched after 12 hours. Took it right down.

Thank you!! I will stop by the LHBS tonight to pick up some more yeast.