you need to get this kit down to 0.998 or it has the potential to restart fermentation in the bottles. What I would do is stir up the wine a bit. There is LOTS of active yeast on the bottom of that carboy that have been pulled out of suspension from the bentonite. Also kick up the heat to 74 on your Johnson controls there.
So again, stir it up, wait a few more days for the SG to go down, then stabilize. I've done this kit and it is very nice. The Suss reserve pack makes the kit come out off-dry anyways, and if you added it with residual sweetness, the Riesling would be too sweet, and not have enough supplied sorbate.