wine racking

[Catch 22]

Two thoughts, Harleyman. One is that the heat is too much and killed the yeast. The book I used as my reference when starting out put 77 degrees (F) as the upper limit before the yeast starts to go south.
The other possibility is that it is still fermenting, but at a much slower pace so that you cannot see it happen. Depending on the type of fermentation lock you use, you may be able to see some movement there which may indicate a continued, yet slower fermentation. I hope that this is the case. Good Luck.