^^ True. And I've read that if the wine is too cold, it can hold on to the carbonation too. Meaning that you were still having an active fermentation, however, you would not have bubbles. Stirring the vessel will release carbonation.
I took an SG measurement on the first batch on Thursday (thinking it was done fermenting). I'm still a few marks away from 1.0 SG so I know it stalled. It should have been there already. I moved the carboys to a closet on the same level of the house, so only temperature has changed in the environment.
I even swirled around the second batch on Thursday to see if I could wake up the yeast and nothing happened. After checking it Friday evening and noting again no activity, I knew I had to move them.
Both batches are active again. The second batch has relatively more activity as predicted. I'll monitor them daily to see if things are still going well.