So i realized what the problem was regarding my "stuck" fermentation. After reading up, i realized that you cant really rely on a refractometer to get brix after the wine begins fermenting as alcohol will distort the reading. I found this conversion sheet online (link below) and when i put in my data i get a reading of negative brix. Does this make sense? can my wine have negative brix or does that just mean it has hit 0 and there is no sugar left? Thank you for your help.
scroll down to where it says "MoreWine! Refractometer Spreadsheet"