I racked my frist kit wine yesterday and was a little suprised. As a
brewer, I was used to seeing yeast settled in the primary. When I racked
the wine (at 1.010 - day 6), the only sediment I had was the wood chips.
Should there have been more ?

Gee whiz info here...Now that it is in the clear carboy, I can see plenty of
action inside, including fizzing and slight foaming. 66F. How long should
I keep it here before the next racking/fining addn?

--
Buy a man a beer and he wastes an hour.
Teach a man to brew and he wastes the rest of his life.