I just had a fat tire clone kit (not wine, sorry) that had stopped a little early. It read about 1.017. Acceptable, but a little high. This was the first time using s-33 yeast, so I was not sure what to expect. I gave it a good swirl, and then I went away for the weekend, set the thermostat at 80 for 3 days and the basement temp probably got up to 75 or so. It was "done" I thought, but when I got back, it had a new layer of krausen on it. I say warm it up, give the carboy a few quick twists (liquid wants to stay still, yeast goes for a ride, and doesnt cause any splashing). I never made wine though, so this may go against everything you know .