Apple brandy question

[tcfd135]

I am looking for some advice in regards to an apple mash. I acquired around 800lbs of apples and decided to try some apple brandy. I ground whole apples and added water. I got most of my information from cranky I believe. I used ec1118 and let it sit for a month. It was still fermenting so I put the lid back on. It's going on 3 months and hasn't moved off of 1.01 gravity. Should I say the hell with it and run it or is more patience going to get me anything else? Are there unfermentables in apples?