27 degrees F? You are right o keep temps up with belts, etc., in that case.
I don't care what the temp is, when the fermentables are done, it will quit. The chief problem with very high temps is the fusel alcohols and other off flavors the yeast can produce. You don't say what yeast you are using, from which I could decipher the temp range for that strain, but generally speaking, as long as you are detecting no ill tastes or smells, I say carry on.
Please be sure you are properly reading when taking your hydrometer readings. It may not be unheard of, but I have NEVER personally seen a wine go below .990.
I have had this wine on for 7 days now and whilst there are a few bubbles through the airlock, there are only one or so every minute and less sometimes.
The reading on my hydrometer now is actually 990 this morning and I have tried 3 different meters and I know how to read a hydrometer, ive spun it had it in a proper reader vessel and even in the fermenter. I can post a picture if you wish.
This is a Kenridge £60 kit and the instructions say leave for 8 days, rack off at 1010 and leave for 12 more days to ferment out and when the airlock shows no sign of activity when the sg drops to around 995.
Mine has gone down to 991 and is effectively finished in 8 days. That's my problem. Ive taste tested it today and its pretty much ok with no vinegar or sulphur traces. Its actually fruity and lying between med and dry on my taste buds.
I didn't save the yeast packet after putting it on so I cant tell you what yeast it is but its a Kenridge classic gewurstheimer (spelled wrong) german white and cost me £60, hence my worries.
There wasn't much lees left behind after the racking and obviously the mixture is still very cloudy and its still dropping lees into the vessel. Its sitting at an alcohol content of around 12.5 now (OG 1082 SG now of 990) What should I do as this isn't a cheap brew.
Thanks for all your input guys.