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