Resume stuck fermentation on peach & lychee

After decanting, this hadn't moved a spot, and probably needed a bit of livening up. I made a yeast starter using GV3 champagne yeast, a tablespoon of fructose from a packet I had lying around, a teaspoon of yeast nutrient and some dechlorinated filter water. They went into a milk bottle, with a rubber bung and airlock fitted.

A few hours later, this was ready to place into the wines; a brief stir to homogenise the mix and the (now very lively) yeast were divided over the peach and lychee wine containers.

You can see the layers - pale yeast at the top, thick wine, then sugary sediment. Might take a while to referment as the sugar isn't dissolved in.

EDIT:

Seems to be working well, check this out - airlock on the left even flooded and had to be replaced. Success.