I didn't inoculate it. It's a kit. Do people do MLF with kits, typically?
A few people have tried it, and IIRC, the results were mostly poor. Kits are supposed to be balanced for acid, and MLF messes with that -- replacing malic acid with lactic acid. If a grape wine is high in malic acid, this softens the acidity and produces a buttery flavor, but in kits it removes the bite and makes the wine insipid. Personally, I'd not do it.
A lot of references refer to the continuation of fermentation after pressing/first racking as "secondary fermentation". This is not correct, as there is just one fermentation, and the yeast don't care if the wine has been pressed/racked. As @Flufnagel
noted, MLF is commonly referred to as secondary fermentation.
Yes, bring the wine back up to 70 F, and I'd give it a good stir (don't make it foam) to mix up any sediment. This will often spur yeast to continue eating.
Note that you have no control over the FG. The SG is specific gravity, which is the density of the liquid and is affected by the amount of alcohol, sugar, and other constituents in the wine. While we commonly consider SG as the measure of sugar, that's not the only thing. If it was, SG would stop at 1.000 and never go lower.
The wine can be perfectly dry at 0.998 or 0.999. I have 2 FWK Forte kits in barrel at 0.999 right now -- both are bone dry, but the SG is what it is.