John,
I personally don't understand the reason for this step although I see
it commented on as standard procedure all the time. I rack when the
wine in finished. If I had open fermenters that would make me do this,
but mine have lids so I never rack until the wine is finished, closer
to 0.995 or so.

I doubt you have an issue unless you lost a lot of viable yeast in that
rack. If that is the case your fermentation may fail to complete and
you would just need to restart it with fresh yeast. Your temp is good,
if anything it's high if you want to keep a lot of fruitiness in that
Vidal.

John Fouts wrote:
> Hello.
>
> I just racked my Vidal Blanc into the secondary. The SG had dropped from
> its initial 1.085 to 1.020. I know I know, I should have transferred to
> carboy before the SG dropped to 1.020, but work and graduate school got in
> the way this week. The juice was in the primary for six days.
>
> I noticed when I racked into the secondary that CO2 was being released
> extremely slowly. Temperature in my house is approximately 72 degrees year
> round, so I do not think this could be the culprit.
>
> My question is, will this be okay? I hope that this batch of wine is going
> to turn out well. Is the CO2 release so slow because the SG has already
> dropped so much?
>
> If anyone has any advice, I'd be glad to hear it.