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 can’t 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.