Best Temp for secondary 25

Ray, When I first started making these batches from Welch's frozen concentrate, I would start them in a carboy with a bung and airlock. I was following Terry's Garey's suggestions in Terry's book and things seemed to work just fine. Then, I noticed about a year & 1-2 ago, that the batches started to stick, and I was left with very sweet wines with a very low alcohol content. For me, most of them are good dry at an SG of 0 or below. Anyway, I decided to treat them like a wine I would make from scratch with fruit in a fermentation jug. I would combine all the ingredients as before, except I would add yeast nutrient. Of course, I would cover it with plastic, and stir the must 2tx a day. Since I started doing this, I've never had a batch stick, and I've always been able to get the Welch's red & white must to ferment to dry. I'm sort-of a scientifically-challenged person, and I can't tell you why this works. My thoughts were that the yeast nutrient maybe helped the yeast to complete its task, and-or that by stirring the must (adding a bit of oxygen) maybe helped the yeast along as well. I don't believe any of the batches ever spoiled or oxidized, because I always used Montrachet yeast and they would ferment to dry in 3-5 days. Maybe, you and Jack can figure out the scientifically correct reasons why this works, I only know it does. I agree with you Ray, I could never restart the Welch's batches which stuck, and to this day, I don't know why they did...? Darlene