Its been a while since I have been on here and I haven't been as active on my beer and wine making as I was in the fall. That being said I have a wine that has been sitting for almost 3 months now. It still hasn't got to its Final gravity (under 1.00, ~.996). It it still sitting at 1.002. It ran pretty good when it was pitched back in December and I know that the big temperature drop off when I was out of the house for 2 weeks slowed down the yeast but it has been holding steady at about 65 for a while. I read a while back that an option could be repitching yeast could help, but I wanted to chime back in and see what I could get from more experienced winemakers. I guess I could let it sit longer and do its thing but I want to get it bottled soon and make room for another batch. Any guidance and help would be appreciated.