If you're at 1.000 then it's either fermented out, or close to being fermented out. Sometimes my washes will go under 1.000.
Mick503 wrote: If it goes quick enough I may stay up late and make my cuts. I will keep ya posted.
Most folks don't do cuts on a strip run, just strip it out. You should end up with about a gallon of low wines for each four or so gallons of wash (give or take). Save the low wines until you get enough for a boiler charge when diluted to 40% ABV, then do a spirit run.
Spirit runs are where you do the cuts. The bigger the boiler charge for the spirit run, the easier it is to make cuts. Just don't overload the boiler or it will puke.