3 weeks and still fermenting

[cooknhogz]

My friend is doing a Winexpert world vineyard Washington Riesling kit and after 3 weeks it’s still fermenting. According him it’s at 1.04 on the hydrometer. Now, let me add he added 1 lb of corn sugar to bump up the ABV and switched out the EC 1118 with K1 V1116. I’ve done this kit in the past and it came out great as is and finished fermenting dry at .996 in 2 weeks. I told him just let it keep fermenting and eventually it should ferment out. Let me also add at the 2 week mark he racked out of the primary fermenter and into a carboy. Has anyone ever had a kit ferment this long?

 

[pillswoj]

I do cold ferments on my Riesling kits and they can take 8 weeks at 50F. What temperature is your friends fermentation area at?