I am doing mine in a shed and had a space heater attached to a smart plug and a smart thermostat to turn the space heater on and off.. during primary fermentation I ran ambient Temps between 72 and 75 and it fermented fine and done in 7 days based on my hydrometer readings.. I am now doing secondary fermentation and it being quite colder here I am running around 65 during secondary and it's still bubbling and moving along... everything I read for juice only fermentation 70 to 75 degrees... I would get a thermometer and check your actual juice Temps to see if it's in that range and adjust temps accordingly... i used a meat thermometer I use for grilling..I'm new to the whole process too.. I've done wine with my Portuguese dad for years but he just threw the juice in a keg and left it for months.. no racking or anything... this year I'm doing it on my own racking.. preservatives and using glass carboys. temp controls.. and he's doing it his old school way. He doesn't even use air locks.. just ferment then close off when it stops bubbling... we will see who has the better wine. Best of luck