Brew King Vintner's Reserve Reisling. Pitched yeast, OG of 84
Ferment temp was a steady 68 deg. F. Exactly one week later, almost
to the minute, the gravity was about 30. The instructions said that
gravity should be about 10 or less by now. I put the carboy on my
workbench and put a space heater underneath and have raised the temp
to about 74 F over the last 24 hrs. I get foam that comes and goes.
At one moment there's some foam, later the top is covered in foam,
then there's no foam. It tastes good, similar to a vodka sour. The
must is very opaque.

Can I assume that my lack of attenuation was/is due to the ferment
temp of 68 deg? It said I should keep it around 68-75. It's still
bubbling away, hopefully still fermenting and not stuck/offgassing.
Is it supposed to be very opaque? Instructions say to rack after it
reaches 10 or less. Should I rack anyway or leave it until it's more
attenuated? It looks like grapefruit juice but tastes pretty darn ok.
As this is my first batch I have no benchmarks and need veteran
experience.

Thanks,

Kevin