I have a strawberry/zinfandel fermenting since March 7. The SG is sitting at
1.006 (has been for several days now) at 18C right now. It doesn't have far
to go but is it still too high to go ahead and degas then continue on?

What reasons would it take so long to ferment, and I am sure there are many.

Is it worth adding more yeast to start it up again. I used filtered water
but this wasn't the first time I had done that. It was racked from primary
after almost 2 weeks (heated for about 7 days) and racked again less than a
week later and now there is more sediment on the bottom.

Any input would be greatly appreciated.