Stuck fermentation? Or just sluggish?

[Brew It Back]

I made my first batch of wine (grapes were from my backyard).

OG was ~1.08. The primary fermentation was a little slow, it dropped to SG 1.03 only after about a week, at which point I racked to secondary. It's been three weeks since I pitched the yeast, and it's sitting at SG 1.2- 1.018 at the moment.

I'm not really sure what to do. I had a taste and it is indeed way too sweet for my liking. Also, according to the recipe I should be racking at some point, but I am scared it will ruin any chance of continued fermentation.

Any suggestions? I have some extra yeast, should I pitch it?

 

[GeneDaniels1963]

what yeast are you using? You may need entergizer

 

[Brew It Back]

what yeast are you using? You may need entergizer

Lalvin 1122 I believe. Is it too late to add or should I just rack and do so now?

 

[GeneDaniels1963]

I would add some engergizer, dosing according to the label directions.