Long batch didn’t ferment?

[MudDart]

Hey all,
So I got lazy and left a batch to just sit and ferment since last Sept., if my notes are right, it was at 1.060. When I cracked it open today it was only at 1.050.
it clearly fermented some because there was a normal amount of lees at the bottom.
I’m not sure what to do about this. Should I just through it back in a carboy with some more yeast?

 

[CKuhns]

If your 100% sure its at 1.050 and it looks, smells and tastes good. Then I would throw some yeast at it (Maybe do a starter for a day or two) and see if it takes off. What do you have to lose other than a couple of bucks for yeast.?