>
> I'm tempted to just move the carboys into room temp.
>

Lee,
Do some searches on cool fermentations and I think it'll
cure your desire to move them to room temperatures. It might
take an extra few weeks or a couple of months but time should
be put aside when making wine. I have wine still sitting in
carboys from last christmas.

I've only done kits but the best white I've made was a Kendall
Ridge Showcase Chardonnay that was cool fermented and it
spent 6+ months in a carboy. I'm not sure that it had to take
that long but I just let it ferment out, stabilized it, racked
it a few times and then kept it topped up in a cool location
and basically "forgot" about it.

Don