My fermenting wine cooled off

[olusteebus]

in my cellar which is about 55 degrees right now. I have my ferment buckets in a tub of water with aquarium heaters in it. That works good for me but I noticed it was getting too warm, I lowered it slightly but now I see my must is at below 70 degrees. Yesterday my must was fizzing nicely but not today. The sg is at or very near 1.000.

I turned up the heat and hopefully it will crank back up. If not, I may have to work on a stuck ferment and I hate doing that.

anyhow, I have decided to employ this little gadget and stick the probe in the wine and run the aquarium heaters a little hotter than I need. When It reaches the max temp, it should shut off.

What do you guys think?

 

[DoctorCAD]

At 1.000 you should be in a carboys, and a cool secondary is a good thing...until its time to degas.

 

[olusteebus]

I am thinking of finishing in the bucket. I snapped the lid down and put a airlock in it. If it starts back fermenting again, I may put it in a carboy.

 

[DoctorCAD]

Carboys keep the surface area of the wine small so oxygen cannot get into the wine. Buckets dont. Id reconsider...

 

[olusteebus]

I forgot to put in the link

http://www.amazon.com/dp/B008KVCPH2/?tag=skimlinks_replacement-20

 

[Floandgary]

So how warm was too warm? What wine? I do all of my fermenting to dry in the bucket with lid just loosely on. As most all of my fermenting is in mid spring or late fall, indoor temps require heaters on the buckets (reds). Room temp fairly steady @68F. http://www.midwestsupplies.com/fermenting-heater.html is what I use. Temps. will hold @76F-78F (reds like their heat). 5-7 days is usually enough to get to .992. By 1.000 I typically see a slowdown in activity compared to initial stir so I don't fret. Have not had any problems thus far. Finicky whites are another story!

 

[olusteebus]

I have a red and a white going on now. The white seems to still be fermenting but the red does not appear to be. I have upped the heat to about 72 and stirred the red from the bottom to hopefully kick off any existing yeasties.

It is ar 1.00 right now so I am afraid I will not have any sugars to convert. Would you go through the routines of unsticking a stuck ferment or not?