Stirring up lees

We've kept the must at roughly 65-70 degrees for the past week, and also stirred up the lees every other day or so.  Reason being all the gunk at the bottom of these carboys needs to be re-distributed through the wine to ensure MLF and alcoholic fermentation completes - plus, the wine just ends up tastier.

We have a single 75-watt lightbulb near the carboys to keep them relatively warm; and we've had some warmer weather that's helped also.