Brewed this in early October, but cut back to half of the original cocoa in the recipe. After 3 weeks in primary I tasted and it was too dry. Added lactose and a mix of white and brown sugar to increase sweetness as well as the ABV. However, after several days in secondary there is very very little action in the airlock and I've seen little to no change in hydrometer readings. I really need a good amount of the sugar I added to ferment out because I made it much too sweet to be drinkable at this point because I was hoping the excess sugar would increase my final ABV. Any ideas as to why fermentation in secondary is so slow (almost non-existent) or suggestions as to how to get the fermentation rolling again?