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Im too tired/lazy at the moment to check my notes but I do remember i wanted to be around 3.5 brix and im still at 6.
Depending on how "Big" it was to start. and the non fermentables you have it may be done, You can try adding an alchohol tolerant strain, such as a champain yeast to bring it down more. The thing is if your seeing signs of activity, like bubbles in the airlock then just be patient.