Thanks, all. I threw 1118 on it immediately, since the local store
doesn't carry any yeast that isn't Red Star or Lalvin, and the
fermentation continues. The last hydrometer reading I made was at 2
Brix, which puts it well over 14% alcohol already. With the pH at
3.2, I can maintain a low sulphite level and still keep it protected,
so I put some ML bacteria on it, just in case it decides to do
something about it.

Again, thanks for the help. I think we're OK now.

Rob