If you mean Jeff Cox, does he have any qualification other than
journalist? His book on vines to wines doesnt mention it if he
does.....


Franco wrote:
> 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