I'm making a three gallon batch of Dragon's Blood. I started this on Dec 6th. The SG was 1.072 at that time. I have followed the directions (Stir, Sg , Temp. ect ) every day. The temp in my office is a constant 74 F. The SG is now .998 and I removed the fruit pack. It will soon be time to move it to a carboy. Would it be better to age it in the back bedroom closet(Temp 68 F) for the remainder of the fermentation? Do you think it would mellow the wine any? Tastes pretty harsh right now.