I don't have a SO2 tester but what is the typical SO2
level after adding a kit's potassium metabisulfite?

The kit had slowed right down to a bubble every minute
of two and when I check it a few weeks later it had
stopped. Being somewhat close to an bonehead I assumed
fermentation was done and added the potassium meta. Now
I realize it was stuck at 1.010. I've tried adding yeast
nutrient, using EC-1118 and a warming belt to heat it
up to 70F, and a splash racking. No luck. I forget the
exact numbers but Philip Jackisch book recommends adding
0.7 ml of 3% H2O2 to lower it (I think) 20 ppm. In any
case, I need to know the ballpark level right now.

It's a Pinot Gris Kendall Ridge kit. Is there another
possibility for the stuck fermentation?

Don