Probably not that low.

No? Ok maybe not. But if I added amylase enzyme wouldn't it convert all unfermentables into sugars and then yeast ferments it all? So the more I'm feeding it more ethanol I'm gonna have.

Update.
Fermentation is still going and bubbles are about one every 8 sec. I'm gonna let it go until it stops bubbling and then will measure gravity. If everything goes well I'll be looking at 7% abv. I used the same yeast for second fermentation ( it was tempting to use something else, like Nottingham). Can't wait. I'm already working on my next batch ( Wheat Doppelbock with a twist ). This is really addicting

Dont go by bubble count. Give it a good 2 weeks, then check gravity.

But if the gravity stays the same what's a point of letting it sit. I'm confused.

The yeast may still be cleaning things up in there, and you also generally don't want to be running to do hydro readings everyday, each time you open it up, you increase the potential for an infection. Just let it be and let the yeast do their thing.

So update. It's bubbling only at about bubble per minute or two. Unfortunately my hydrometer broke so I couldn't get the gravity but it tastes good. Should I wait some more or just bottle it?

Since you don't seem to be taking Spiderwrangler's advice to just let it be, maybe you should read a book on home brewing. Brewing is pretty forgiving prefermentation. Once it is fermenting, other than dry hopping or adding fruit, DON'T mess with fermentation. You also haven't mentioned whether or not you are using temperature control for your ferment. If it taste good NOW you should probably just continue to drink it till its gone. At the rate your going it will probably end up a dumper!