According to Cox, a good place to transfer to a carboy with airlock is
when 2/3 of the sugar has been "eaten". If your starting SG is 1.09,
then that point would be at about 1.03.



snpm wrote:
> I have a batch that has been in the primary over a week. Its per Jack
> Keller, and his recipe gives a number of days after which to move to
> secondary. The ferment is noticeably slower (in terms of PA dropped)
> than usual for me in one week, because of the cold conditions, despite
> heating belts.
>
> My question is, should you move from the primary to the secondary based
> purely on days since begun, or should you move based on PA/SG?
>
> My must is very dark purple and daily stirrings are not giving huge
> clues as to how much lees is accumulating.
>
> Thanks
>
> Sean