Two things main things
1 Have you checked the SG ?
2 A constant temp of around 20 C would be best.
because you have cooled the must I am assuming the fermentation has slowed. If it does not restart when the temperature is back to ideal you could try introducing a new start culture... did you add enough nutrient? How long has it been on the go? I once had a 25l batch of elder flower and gooseberry ferment to complete dryness in less than a week to produce a 12% wine ! One thing very often overlooked by home wine makers is the acidity balance of the must, if it is a long way out then the yeast may not perform well as the alcohol level rises. However it was fermenting before you moved it so I would assume it will either restart when the temp is increased or has finished. Being involved in science I used to always check the acidity of my must's by titration and adjust with mixed fruit acids to make good if required. I used to enjoy wine making back in the day but I now live in France and can buy good wine cheaper that I could buy the ingredients now, it was good fun though. Good luck
