I'll start another proper thread to document what I've done but I think things are to plan .
Seems fermentation was rather fast, energetic on Friday and Saturday. SG is about 0.998 today and the temperature of the liquid is 23C with an ambient of about 22C.
I bought some emergency yeast yesterday in case the 30C had damaged the original yeast but it seems that it's OK. I had a conversation with the learned bloke that runs a nearby homebrew shop and he told me how to rescue "stuck fermentations" if needed. Apparently you can't just chuck any old yeast in because it won't do it's thing if there is already alcohol present. You need a very robust yeast or you make something called a starter bottle which is another litre of the same wine to add to your 23l when it is active.
I'll be more careful with the measurements next time. I have noted the SGs and temperatures though which I'll plot in Excel to compare with the next lot, it seems the SG curve is sigmoid.
I wonder if I could automate this using sensors and a PIC or something, and network it...
If your specific gravity is 0.998 for wine then it sounds like it's done, what was it wheen you started?