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.