In article >,
Steve > wrote:

> 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?
> >

Because of the alcohol, the density will drop below zero into negative
numbers.
--
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