Fermentation

Do you have a fermentation lock on it? If yes, you should see the cap in the lock go up and down, if it is still fermenting. It could also be residual dissolved CO2, but it would be slowing down.

If you think you could drink it, I'd SO2 it before it spoils.

It is only on the third day of fermentation. At nighttime the temperature did get down to 60 degrees F.

Well that is where you threw me, when you asked,"Can this still be fermenting". I thought to "still" be fermenting, it would have to have been fermenting once.

No problem. Do have a thermometer for taking the temperature of the must? Seventy-five to eighty degrees fahrenheit would be a good temp to start at. A cool fermentation will help retain the fruitiness of the fruit.

Wait a couple of more days. If it doesn't start fermenting, you may need to make a new yeast starter (inoculate). It should be 1/2 juice, 1/2 water and it should be about 102F when you add the yeast (1 kg/1000 gal). Let it work for twenty minutes. It should make a head, and then add to must.

Good luck.

Chemical reactions within yeast are facilitated by enzymes, which are large organic catalysts. Each enzyme has an "optimal temperature range"

-- a temperature range at which it performs best. For many enzymes, the optimal temperature range is what we would perceive as warm -- about the same as normal internal human body temperature.

For the first three days it was bubbling and boiling away like crazy and then went dead when I had that cool night. But after it warmed up again it took off. Only this time I put a child heating pad under it so that it wouldn't cool down at night.

Your "story" keeps changing.