I'm a newbie working on my fourth batch of kit wine, an amarone-style
with raisins from Wine Kitz. The last batch of red I did, a merlot,
ended up slightly sweet, more so than I'd like although I think it was
within spec for the kit. My work space is fairly cool, and the
fermentation on that kit never got above 19 C or so, at or slightly
below the recommended range, so I thought that warmer might help things
out. Based on things I've read here and heard elsewhere, I got an
electric blanket and a floating thermometer, and tried to modulate the
blanket to keep things at the high end, 30-35 C. (I realize now this
may have been too hot, but it was mostly low 30's.) The yeast is EC
1118 (which is supposed to go up to 35 C), starting SG was 1.110. I was
supposed to rack into secondary at 7 days / SG 1.005, or wait a couple
days. I finally racked last night at 9 days, SG 1.010. It's not making
any bubbles, and is still sweet. The next step calls for 3 to 6 weeks
of secondary. Did I get it too hot and stick my fermentation? Should I
do something about it? What? And finally, I haven't dealt with the head
space yet... should I top it with water or wine?

Thanks!

doug.