I've loosely followed this Jack Keller recipe:

http://winemaking.jackkeller.net/reques74.asp

It calls for a primary fermentation of two weeks, but after 5 days of
vigorous fermentation my SG is down to .990 and it's about to go
still. I'm inclined to transfer to secondary. Should I not?

Back information:

I've got about 10 years experience making grape and fruit wines.

I deviated from the recipe in two ways:
1. I started with about 2/3 of the sugar and an SG of 1.064 then
blended in the rest of the sugar after the fermentation was robust.
2. I used niagra grape juice instead of raisins.

Lastly, I used Red Star Pasteur Champagne yeast and the primary sits
in a temp controlled water bath at 70F.

Tim