Hello

Does anyone have any tips for increasing temperature in a small area
of an already cool basement?

I have a 15 Gal American oak barrel. Its filled with Mosti Modinale
Barolo Juices (already fermented) and I started MLF in the barrel.
Its in my 61 degree basement. The basement has no built-in heat, but
has electricity. I realized the temps were slowly dropping from 65 to
60 and will drop further. The problem is I see evidence of MLF
stopping as the temp drops (no more tiny bubbles). Its only been a
week since innoculation and I know I need more time and its better to
have the temp around 70F. Also, the barrel is on a homemade cart with
wheels so I can move it around on the same floor.

I'm looking for tips on increasing the temps around the barrel 10-15
degrees, while keeping the rest of the cellar cool, where wine is
resting and aging.
Thanks in advance.
Dave