FTW:
If you've already removed your fruit sock you're doing just fine. If you hav'nt yet, you need to remove it now (remove sock at 1.020 to 1.030).
Once you hit 0.000 you're good. What's going on nowis mearly the remainder of the yeast lees on the bottomstill working down there. Racking your must againwill reduce the activity somwhat moreand allow you to move on with your process.
Bear in mind that when ever you add additional sugar, as in "BB Concentrate" above, and back sweetening, you need to allow the must to sit still under air bung for at least a couple days in case you get any renewed fermentation (the home wine maker can't possibly remove all the yeast from their must no matter how many rackings you do).
Again, as always, I stress tasting as you add stuff.
Adding BB Concentrate will increase your sugar level as well as adding sugarso be sure you add the concentrate BEFORE you back sweeten or you'll end up higher on thesugar level than you may have planned.
Handyman