Wayne,
No fixed time.
All fermentations are a little different. Mostly temp and what kind of yeast
you use. Keep an eye on it. I hope you at least keep a loose lid on your
primary. I usually add and airlock around 1.040 since the vigorous
fermentation is slower.

I usually transfer when gravity is around 1.010 or less. There you will
finish fermenting. You will also start to see it clear. after 2 weeks I add
my finings. Wait 2-3 weeks then transfer. Then aging.
Remember this is not a race to make wine as fast as you can.
3 words for this "hobby" ( obsession ).
Patience
Patience
Patience

If you are doing kits, Follow the directions. I make just a few kits. Most
of my wine is fresh Fruit and Juice from California, Italy and Chile

--

Home of the
MOON RIVER BREWERY
and
DELANCO VINEYARDS
"Wayne Harris" wrote in message
...
I thought I understood this. But, in my infinte dumbness, I have
discovered that i truly do not.

I am trying to gain a better understanding of the definition of
primary and secondary fermentation. Specifically, what defines the
seperation between the two. I have read some, and in the last year, i
have made 5 5-gallon batches. All of these were with different
recipes.
So, I understand the basics. Primary fermentation is open to the air,
and yeast converts sugar to alcohol. After some period of time, or
some measurement, the wine is racked off the lees into an airtight
container to continue for several weeks.
I am specifically leaving MLF out of this for right now.
I guess my question is this, what to most of you use as an indicator
for when to transfer wine wine from primary to secondary.

* A fixed period of time?
* A Specific gravity reading?
* A leveling out of the SG at a certain level?

What are we looking for here?

Sorry for the newbie question, but this has been bugging me for a bit
now.