I usually never take my wine to the secondary until the SG reaches 1.030 -
1.025... this may be wrong but has always worked well for me... can anyone
tell us why it should be taken out earlier???

Jim

"John Fouts" > wrote in message
...
> 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.
>