I brewed a barley wine at the beginning of September with an OG of 1.134 and a 1.5h boil. Beersmith calculated my ABV to be 14.5%. I made a yeast starter with wyeast labs 1098 (british ale yeast) two days before. when I pitched the starter and also threw in a second pack of the 1098 and a pack of wine yeast, to hopefully finish the fermentation up to 15% ABV once the alcohol was to high for the ale yeast. I fermented in primary for 14 days starting at 18C for 4 days then moving up to 21C until the end (I think that is 64F and 70F). I then transferred to secondary for two months at 20C. I did not check my gravity before going to secondary. I have never checked gravity before going from primary to secondary due to increasing risk of contamination (I contaminated a batch of wine once, so I prefer minimal touching). I usually leave the brew in primary for 7 days and secondary for 2 weeks. I have never had a problem of not reaching my FG before kegging/bottling time (including lagars).
I went to bottle the barley wine and tested my FG, only to find that the gravity was still at 1.06 (after 2 months)! I believed that not checking my gravity before switching from primary to secondary had finally caught me. My ABV calculations at this point, using brewers friend webpage, is currently at 10%. I pitched another 2 packs of wine yeast on Sunday, to hopefully restart fermentation. I checked on the beer after 4 days and I don't see any bubbling or obvious signs of fermentation.
How can I start fermentation again?
Suggestions (or is this beer ruined)?