> I would try
> (1) another dose of H2O2 plus lots of splashing.
> (2) Build a large starter using Prise de Mousse yeast.
> (3) Add very small quantities of wine to the starter
> (1/4 wine, 3/4 starter) until all of the wine is fermenting.

So this saga has been going on for over a year, from when I first
stabilized a pinot gris kit with potassium meta before it was
fully dry to finally getting it fermenting again. The SG at
stabilization was 1.010. I added the meta after months of
fermentation at very low temperatures last winter. Instead of
the fermentation being complete it had just stopped because of
the temp and the yeast used - Lalvin D47. Always check the SG.

In order to get it fermenting again I added the following amounts
of 3% hydrogen peroxide - 0.3, 0.7 and a second 0.7 ml/gal dosages,
splash racking each time. After each addition I also added a EC-1118
starter. After the last it still did not restart but following Lum's
advice above I started a half must, half water and orange juice
solution fermenting with EC-1118. Each day I would add 1/4 or 1/2
of the mixture to the must and then top up the bottle again from
the must. I ended up doing it about 5 or 8 times before that
combination and a heat belt finally got it moving again.

Wonder what pre-bulk aging will do to the flavour, not to mention
sitting on the lees of the EC-1118 for months on end while I gave
up for awhile... beats throwing it out though.

Don