[Don Plumley]

What were the harvest or 24 hour soak-up brix? Stuck ferm in cab is unusual, do you know your nutrient load at the beginning of fermentation? What kind of yeast did you add?

The link Cashflyer provided is good. I don't know why you racked during fermentation, but that might be a cause.

Otherwise, absolutely, fermenting in the 70's would help.

I've only had to deal with one stuck Pinot fermentation, it was difficult to restart. If you can't restart through temp or re-inoculation, take a small portion out of the tank, add some super yeast and a little warmth to get it going, then continually add portions of it into the tank and pulling out stuck portions into the starter.