Stuck fermentation

[Btowle]

Have done a few batches of wine now and am having trouble breaking the 9% alcohol barrier. Plenty of sugar left in solution but yeast fails to keep producing. I am using a yeast designed to bring the content up to about 18%. Any pointers would be of great help

 

[Arpolis]

Yes there are many pointers a lot of us can give. But we need detailed notes on what you have.

What is your recipe? What did you add to the carboy in total? How long has it gone? How do you know it is at a 9% ABV? Is that from gravity readings and if so then what are they? The more details the better.

I am sorry if this reads as callous. Emotion and sincerity is sometimes a hard thing to get across in writing but I ask all this wanting to know so I can help. Fill in the details and I am sure there are many people in the forum here that can help you finish your wine with ease.