Abstract Bastage to Secondary

Moved the ale to secondary, dry-hopped it and re-pitched with High Gravity yeast. As I moved it, I took a sample for gravity measurement. The intermediate stage came out as follows:

Seconday gravity: 1.030
Adjustment for 74 degree wort: + 0.001
Adjusted starting gravity: 1.031
Alcohol content at secondary: 9.28%

Wowza.. That's pretty high already. Seems too high for a week. Wonder what the secondary with more yeast is going to do to it.