I have racked a bucket of Regina Chianti into the carboy and I am concerned that fermentation has stopped.( I think this as there appears to be n0 pressure on the airlock. ) I brought the carboy out of the basement thinking the warmer laundryroom will stimulate the situation. This didn't help. I want a dry wine so I want fermenation to continue. need I be concerned? Should I put the juice back in the primary container ?