Franco > wrote:
> 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.

> 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.

While 1.03 may be sweeter than I would prefer, the point well-taken
is that racking should be based on a target SG reading. Unlike
mothers-in-law, hydrometers are there to help you.

Dick