I made 5 gallons of a chocolate mulberry port back in June. I used Pasteur Red yeast (16%ABV tolerance) and fed the wine with equal amounts of sugar at three 10 day intervals. I can't be 100% sure of the expected FG due to varying sugar in the fruit and general innacuracy of the scales on buckets, but the wine should have hit its alcohol tolerance at about 1.016-1.024 FG.
After 5 weeks in primary, I checked the gravity and it was at 1.032. I pitched fresh yeast in a 16 oz sucrose starter with nutrient. After 2 days I decanted and siphoned off about 16 oz of the wine. After another 2 days I pitched that back into the wine.
Two weeks later and the hydrometer has not moved a bit. I'm at a loss for how to proceed to get this fixed. My first instinct was to make a gallon of the wine and rack the other 5 gallons onto that yeast cake, but what if the wine is stuck at 1.032 FG no matter what?
Then I wondered if I could just make a second smaller batch, let it finish dry and then blend at bottling. For example, if I blend 5 gallons of 1.032 wine with 2 gallons of 0.992 wine I will get 7 gallons of 1.020 wine. Would that work?
Any other ideas I haven't thought of would be great, too.