Fermentation finished?

[RocketSurgeon]

Brand new member...embarrassed to already need to post...grrr:

I'm a graduate in good standing ofthe George school...thought I could swim, jumped in too soon, and am now struggling to keep my head above water. I didn't find this site until I had already begun my first 15 gallon sugar wash fermentation.

I used roughly 2 lbs of table sugar per gallon, and made my own psudo-turbo yeast mixture, if memory serves: 1 tbsp DADY, 2 tbsp yeast nutrient, 1/2 tbsp DP.

Heated sugar water mixture to about 120F to dissolve sugar, then cooled to about 80F and pitched the premixed yeast mixture: 3-1/2 tbsp per five gallons. (edit: corrected this ratio from previously stated: one gallon)

Slowly cooled to 78F, per George (despite the instructions on an unused pack of commercial turbo-yeast that came with my still, which recommended a temperature of 85-110F). I eventually noticed that the CO2 production was much more aggressive at about 80-85F, so I left it there for 4-5 days.

I'm using a painters glove as an airlock and, while I started with a single toothpick sized vent hole in a finger, I quickly had to add 6-7 more holes, for fear the glove would burst.

The fermentation seemed very aggressive, filled my 4000 sq.ft. shop with CO2, and made me dizzy with the concentration in the 800 sq.ft. room with the fermenter. I took all of this as a good sign, and enjoyed the buzz from O2 displacement caused by the CO2.

Finally, my question:
The fermentation has apparently stopped, as the glove is drooping, but I've noticed that when I turn up the temp of the fermenter by 5-6 degrees, and the heating element slowly kicks in, the glove immediately fully inflates again with copious volumes of CO2 issuing from the holes.

Does this mean that the fermentation is not complete and, perhaps, I should raise the temperature slowly until the CO2 stops being issued? Or, does this mean that when I bump the temp the heating element activity is dislodging dissolved CO2 held in solution?

As I understand the process, I expect comments here to direct me to measure the S.G. of the mash (don't know the correct name for a fermenting sugar wash mixture), which I understand should approach 1.000 as the fermentation completes. Unfortunately, I seem to have purchased the wrong kind of hydrometer, and it isn't giving intelligible readings. (It says proof and tralle on it). I am waiting on a triple scale type of hydrometer now.

I don't think this is pertinent, but in the interest of full disclosure: two days into my active fermentation, the power failed. It was out for about 24 hours. The fermentation room dropped to about 43F, but I wrapped the fermenter in a sleeping bag, and the PID controller held the temperature just fine.

Also, how in the he** do you spell the name of the vessel one ferments in??? Spell check doesn't like "fermenter" or "fermentor", both of which I see all over the net.

Sorry for the long post, but I wanted to give all necessary information. It seems that, in my very first post, I have acquired some sort of red dot in the icon for the post...so sorry if I have already violated some rule of the forum.

Thank you for your time.