I made a batch of grapefruit wine and about a week ago, after a very vigorous week of primary fermentation, I racked it off into a secondary fermenter. I went to check it two days ago in the basement and I noticed that all the sediment had settled and there was no fermentation evidence on the surface. I thought maybe it was too cold, and I still believe that, but I took an SG reading today and it read .999 or 0% PA. What should I do? do I bottle it? do I rerack it and try to start fermentation again? I just wasn't expecting this to happen. This is my first batch ever so please pardon my inexperience or any terms that I may use that a silly.