is my fermentation stuck

I'm a newbie working on my fourth batch of kit wine, an amarone-style with raisins from Wine Kitz. The last batch of red I did, a merlot, ended up slightly sweet, more so than I'd like although I think it was within spec for the kit. My work space is fairly cool, and the fermentation on that kit never got above 19 C or so, at or slightly below the recommended range, so I thought that warmer might help things out. Based on things I've read here and heard elsewhere, I got an electric blanket and a floating thermometer, and tried to modulate the blanket to keep things at the high end, 30-35 C. (I realize now this may have been too hot, but it was mostly low 30's.) The yeast is EC 1118 (which is supposed to go up to 35 C), starting SG was 1.110. I was supposed to rack into secondary at 7 days SG 1.005, or wait a couple days. I finally racked last night at 9 days, SG 1.010. It's not making any bubbles, and is still sweet. The next step calls for 3 to 6 weeks of secondary. Did I get it too hot and stick my fermentation? Should I do something about it? What? And finally, I haven't dealt with the head space yet... should I top it with water or wine?

Thanks!

doug.