hellllloooo group! here's my latest, long winded conundrum ( I like that
word!)

I started this peach wine last october using a previously successful
modified keller recepie; fresh & frozen fruit & my old pal Domino. SG 1.13 @
60* (conveniently.) used red star champagne; the basement temp dropped into
the 50's during primary (new england weather!) ferm stalled, fed it,
anticipated high TA so I pitched EC 1118, which stalled, then hoisted the
primary into the kitchen, much to my wife's dismay. ave temp rose to 65-70,
massaged yeast, no significant restart; recorded an SG creep to 1.05in late
november. reverse cultured Turboyeast & pitched; alleged final SG 1.0+a hair
.. racked to carboys, returned to basement. 2nd racking in january, SG 1.0
even yielded (2) 6.5 carboys + 1.5 gallons in carlo rossi carboys. hot mix
sparkolloid in february of the 2 carboys. cleared great, racked again
,yeilded 2@ 5gals + 1.5 gals in a carlo plus a growler. still had 1.5 gals
uncleared. all in basement, ambient temp lo to mid 40's. temp imcrease
recently warmed basement to upper 40's lo 50's and then the un-fined gal jug
developed a ring of effervesence, but only that jug which measured an un
adjusted SG of .9975. the fined carboys tested similarly. so the question is
: since the SG adjusts out to .9925, if i bottled soon, which i had planned
to do, am i risking peach grenades if i don't stablize? all responses
greatly appreciated. regards, bob