Mike/Jim - I don't make a lot of kits but when making wine from grape must I
let the fermentation go in the primary container until the specific gravity
is down around 1.000 to 1.005. I wouldn't rack out of the primary fermenter
when the sg was still at 1.020 for fear of taking the fermenting juice away
from the great mass of yeast that settles to the bottom of the fermenter.
Of course there is ample yeast in suspension to finish a fermentation but
when you rack out of the primary fermenter you disrupt the process. I've
used this technique to help make the decision to rack...hold a lit match
inside the primary fermenter. If it goes out quickly there is a lot of CO2
evolving off the surface of must. If it stays lit near the surface it's
time to rack to a closed secondary fermenter such as a carboy.

Bill Frazier
Olathe, Kansas USA


Mike McGeough wrote "1.020 is a good number, although I've heard of some who
let it go own to
> 1.010. Down in that range you start to run the risk of a stuck
> fermentation though. In all honesty,
I generally go by a sinking cap or slowed bubbling or visible sediment
buildup. There's a lot of leeway here."


Jim asked "In the absence of data, what would be a fair general SG to
achieve before transferring to secondary? The Vineco kits I
>> have done have said transfer at < 1.020 but the recipes I have followed
>> have largely been based on 'a few days at 18-24 degrees' or similar.