No ferment, then slow ferment

[thepgr...@gmail.com]

I've got a weird one. Two batches acting similarly. 5 gallons of Bosc pear. 7 gallons of D'Anjou pear (in 5 gallon and 2 gallon buckets). 

I pressed on Nov 3, 2024, added malic acid to get to 3.9ph and 3.8 ph, sulphited next day, added QA23 yeast the following day. Then put the three buckets in an uninsulated entryway to the outside in hopes of a slower ferment as I hear that is the way to go, and my ferments are always pretty fast. The water in the airlocks was never frozen when I checked, but would have come close multiple times over winter. On April 24 2025, I checked the perry and none of it had fermented. So I brought into a 50 degree to 60 degree basement, added new yeast and fermentation began - I could see bubbles in airlock by may 1st. By May 12th with temps now sticking right around 61 degrees the bubles had stopped and SG was 1.029. Today, June 4, SG has not moved. Bosc has cleared. Anjou batches are hazy. smaller Anjou batch smells yeasty, but the others don't.  Original SG 1.068 bosc, 1.061 Anjou. 

I would have thought it would have fermented slightly in November before it got too cold. I've never had a perry stop this early, or ferment this slowly. Could it possibly still be fermenting? Should I add nutrient (which I've never done before with commercial pears)? Should I rack, and why?

Thanks for any thoughts. 

[thepgr...@gmail.com]

Oh, and I don't think it could be sorbitol. I ferment lots of pears(bartlet,star krimson, seedlings), and still usually get close to 1.000.