It is finished fermenting when the sg is below 1.000, perhaps .995 or
..992, for 2-3 consecutive days.

"When should it be moved from primary to carboy" is a different
question. Some people like to ferment to dry in the primary, others
prefer to move to carboy at 1.020 or 1.010, or 1.000. Personally I
prefer to move from primary to carboy when the wine is below 1.005,
but sometimes that means .992 since I don't check every day.

Steve

On Wed, 9 Feb 2011 08:12:57 -0800, "Tom Kunich"
> wrote:

>How do you tell at what point is the initial fermentation completed and it's
>time for you to rack the wine into the carboy?
>