OK, We started our first batch of wine ( ever) as fast as possible because we wanted to use our fresh blueberries. But the temperatures here in the North East were too high ( about 85 ). It was up to 85-88 for the first day or so. Our yeast took off, two day hydrometer reading was at 1.075 or so. In the meantime, we put the bucket in a tub of cold water and put towels on it and brought the temperature down to 75-72 ( tried to do it as gradually as we could. Our airlock has never worked - not once, and I've tried everything. But now, halfway through day four our reading is only at 1.060. Everyone says we should be done by tomorrow evening to rack to pull the fruit pulp...But now I'm not sure if we'll get there. Should I be adding nutrient? We're still getting bubbles when we stir, but less than the beginning. Right now it's still an open ferment ( it's been half and half )But we opened it up to try to aerate it. Are we going to have to toss it and start over? ( I froze 15 lbs just in case ).....I guess a specific question would be......how fast should my hydrometer readings be dropping to tell if it's stalled? If I took one at 10 this morning should it have dropped if I take it again now? ( 3 PM? )...should I wait and take one at 9 tonight?