So I moved this to secondary today. The SG is 1.020, and I have to say that fermentation is done because there is no more bubbles coming out of the airlock nor that crackle that you usually hear. This wine had so much yeasty foam on top of it, beforeI moved it into the secondary I literally took a ice cream scoop and scooped out all the yeasty crap on top. It foamed up a lot as well during the transfer because I poured it, I didn't siphon it. I also didn't want fermentation to restart in the glass jug so I added 1/4 tsp of k-meta, and 1/2 tsp of sorbate to stabilize it.
When I added the k-meta it made that volcano foam come out the top, so once everything settled down I hooked up my brake bleeder to it and I'm trying to suck out some of the big bubbles and gas.
Scuba