title_body: Restart fermentation stuck at 1.026SG?
upvoted_answer: There are specific steps to restarting a stuck wine/mead/high gravity beer. You can read the whole procedure here. You'll need some champagne yeast or some other special yeast used to restart stuck fermentations. But it starts with this:
  
  
    For restarting 5 or 6 gallons, take a quart jar and fill it half way
    with the wine in question. Add to that, water until the jar is 2/3
    full. Put in the mix a 1/4 teaspoon of yeast nutrient, and 3
    tablespoons of sugar. Be sure that the sugar becomes completely
    dissolve. Now you can add a whole packet of the Champagne yeast. Cover
    the jar with a paper towel and secure with a rubber band.