I have a batch of syrah from grapes that progressed nicely down from a brix of
about 25 to a SG of about 1.010 over the course of 5 weeks or so. Then, in
spite of lots of consistent tiny bubbles, over 2 more weeks, I didn't see much
of a drop. I then added some yeast nutrient, and over 7 more days, it's down
to about 1.002...still with lots of tiny bubbles. I ran a ML chromatogam, and
still have lots of malic acid (I had sulfited the wine, as I'm hoping not to do
an MLF on this batch.

So, my question is this: Is it stuck? As long as it's bubbling (assuming that
it's not MLF), then would I gain anything from re-inoculating with a new yeast?

Lee