The good news is, if the juice still tastes good, you're in good shape. The starting Brix isn't too high, so you've got that going for you.
After this much time it must be a stuck fermentation. I'd recommend adding a commercial yeast in a starter to get it going. You could use a liquid yeast and the procedure outlined here, but you could do just as well with a packet of Champagne yeast (I'd recommend Lalvin EC1118). First, make sure your juice is above 65F--you need to give the yeast a running start.
Next, for each batch, get a container of natural apple juice without any preservatives (sorbate, sulphite, benzoate, etc), sanitise a small bottle (a pint milk bottle will do, or a wine bottle, anything you can cover with cling wrap to keep dust and bugs out), fill it halfway with juice (minimum of two cups), warm it to 100F (no warmer!) and add the yeast. Cover it with cling wrap (or an airlock, or a cotton ball--you just want to keep it clean) and leave it for a couple of days.
When it's foamed up, and then mostly subsided (2-3 days), cool the starter to exactly the temperature of the juice. This is crucial. If you don't do it, you'll introduce temperature sheer and the yeast will die. Shake the container and add all of the juice/yeast blend to the batch.
Keep the wine at 65F or so until it shows vigorous fermentation. Don't let it get much colder than 55F or it may stall out again. Check the sg once a week to make sure you're seeing progress. That should do it.