Correct temperature for wine.

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I am using a wine  kit company California Connoisseur. It states that
the wine for the first 2 stages should be kept between 20 & 25C. For
the next 2 stages Degassing and Stabilizing, there is no preferred
temperature. I have found sometimes that I cant force the
fermentation to even stop.  Is the room temperature too high for this.
Can wine if brought in from the cold back to room temperature start up
again.

Would not be good in sealed bottles.

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