You may have missed the Kraeusen.
EC-1118 is known for being a low foaming yeast. It has the initial Krauesen at the heighth of yeast reproduction, an afterwards the foam disappears, leaving way to only bubbles. You should post your O.G. and S.G. readings.
From your description of the bubbles I'm afraid it may not be fermenting, but simply release excess CO2 that's in solution. Take a hydrometer reading in a few days to verify if the density is lowering.
If not, I'm afraid you will have to take more aggressive action to get the fermentation going again. I would recommend correctly rehydrating the yeast before pitching it (instructions are on the pack, or here
). You may want to (read should) add some of the wort to the rehydrated yeast gradually before pitching (start with 1/2 ounce, wait 15 minutes, add 2 ounces, wait, etc.)
Essentially, you want to acclimate the yeast to the (toxic) environment, since there is alcohol already present and a high level of sugar, both very stressful on yeast.
Don't despair though, there is always a way to restart a stuck fermentation (maybe not if you add yeast killing preservatives used in wine making), and EC-1118 is the best yeast to do this.