sorry, Texconsinite, but I disagree. If the fermentation has stalled the last thing you want to do is pitch another batch of yeast - even a killer yeast like EC1118 - into the stalled wine. You need to turn the process on its head and create a "starter" with the fresh batch of yeast (say , 1 cup of water with a tablespoon of sugar dissolved, or a cup of sorbate free apple juice) and then when you know that the yeast is actively fermenting the sugar add 1 cup of the wine (in this case the pee) from the stalled batch. If - and when these two cups are actively fermenting then you pitch 2 cups from the problem batch and you repeat this process - doubling the volume in the starter until you have transferred every last drop from the problem fermenter into the starter. This can take all day to complete. What you are avoiding is drowning the new batch of yeast in the same problem as the first batch...