Maple Wine stalled/neglected. Help resurrecting?

[BlueberryHill]

1 year ago I started a Maple Wine. About 2 gallons of Maple Syrup and 3 gallons of maple sap to get to 1.13 OG or pretty darn close to 1.13. I boiled it for a few minutes and once it got under 70 degrees I transferred it to a glass carbouy and pitched a packet of Montrachet. A couple days later there was visible fermentation. A few weeks later there seemed to be no more activity and there was a layer of crud on the bottom so I racked it to a new carbouy. Tasted it and it was really sweet still. Did not take gravity reading. Then I neglected it for 11 months. Finally stopped being lazy and took a sample. Still tastes good. No bad flavors. Still very dark though, has not cleared up at all. A hint of alcohol and still really sweet. Gravity is 1.10 or so. I did a starter with some yeast nutrient, maple syrup and Montrachet. Yeast starter was visibly active and I dumped it into the carbouy and shook it up a bit. 2 days have gone by and no activity. This is my first issue like this and I have no idea what to do. I am probably the worlds luckiest wine maker. Everything has come out great and I really know nothing, haha. Any advice appreciated on this!!!! How can I kick this in the ass so it will finish up.

 

[BlueberryHill]

One other thing I forgot to mention. Just to rule it out. This whole timeit has been in my FermFridge @ 66 degrees.

 

[buMbLeB]

I doubt I'll be much help, but one thing: did you add any food for the yeast to eat?

 

[bernardsmith]

Not sure why this would have stalled and refused to restart.
One thing I am thinking is that given how maple syrup is made there may have been insufficient air in the must. What you might try doing is whipping air into your must. Air may be all that is needed (assuming that you have fed the must sufficient nutrients - including zinc, phosphate and nitrogen - try Fermaid O or Fermaid K with DAP).

If none of this works you might try a different restartng technique.

What you have done is added the fresh yeast to what may be a problem batch. The idea is to turn that on its head and so add the problem fermentation to an actively working yeast - To do that you need to take another pack of yeast and activate this in about 1 cup of apple juice (better) or sugar water.
When the yeast is nicely active you want to pour a cup of the stalled fermentation onto the active yeast. When it is clear that these 2 cups are actively fermenting you want to pour 2 more cups from the stalled batch onto the active fermentation.. and you want to keep on doubling the volume of the active batch from the stalled batch until all the stalled batch is now sitting on top of the fresh batch of yeast.

 

[madscientist451]

I'd try a different yeast. Perhaps Wyeast sweet mead OR champagne yeast. Get a 1/2 gallon jug or flask, put about one quart of your must in and pitch the yeast. If it takes off, you can add it to the main batch after 3-5 days, If nothing happens, you may may have a mixture that isn't fermentable.