Hi there,

I'm attempting to make my first batch of wine, and I think that I may have a
problem. I'm making a Shiraz, and the wine was kept in the basement where I
think that it may have been too cold. The wine has been in the primary
fermentor for 5 days and the temperature was around 65, or possibly even a
little lower. I remeasured the SG of the wine and it seems very close to
what it was when I started (started at 1.072 and now around 1.064). But the
wine looks like it's bubbling, similar to a carbonated cola. How much of a
change should I see in the SG before I transfer to the carboy? From most
things I've read it seems that the wine should be kept between 70-75, so
would the colder temperature have stopped the fermentation or is that
bubbling that it's doing now correct? I've now moved my wine to warmer
location and am wondering if I should add more yeast, or just let it be?

Thanks,
Jason