Thanks for the replies! I certainly feel much better.
When I transferred the wine to the secondary (about 3 weeks ago), the SG was 1.019. Bubbles are still rising to the surface of the wine, and the fermentation lock is still bubbling, albeit slowly. My plan was to wait for fermentation to stop, allow the wine to settle for 3-4 weeks, and then transfer the wine into an assortment of carboys/jugs.
This is my first attempt, and I am open to any suggestions. Thanks!