i could use some help. i have just branched out from beer and am trying my first wine. im making a world vineyards chilean merlot. the weather here has been great the last couple weeks, so we have shut off our ac/furnace and house has maintained around a steady 70-72 degrees. I pitched my yeast on 10/1. Last night we had a cold front come in and by morning the house was down to 60. SWMBO was immediately cold and the heater came on so now back to a steady 67-68 ambient room temp. From brewing beer, i know this is the kind of swing that can shock yeast. primary fermentation was vigorous but starting to slow down since it was coming up on a week of age. i had planned to give it another week before racking to secondary. Now most of my activity has stopped. i'm sure this is pry normal and it's still finishing fermentation just fine, but the sudden temp change was enough to make me paranoid that it has stalled out. any thoughts or ideas are appreciated!! For now, i plan to just go on as normal and take a sg reading every few days to determine when i want to rack into secondary. Thanks!!