You've done the correct thing in moving it to a warmer place, and if it
continues to bubble along, I wouldn't add more yeast. Usually, I wait until
the SG get close to 1.0 or below before I transfer to the carboy. I have
transferred to a secondary earlier if I felt the fermentation was going
very, very slowly, and I was worried about too much oxygen contact/or
contamination- it is hard to describe --comes from doing a number of
batches. Others with more experience may have some other suggestions.
Darlene

"J F" > wrote in message
. ..
> 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
>
>
>