Originally Posted by Yooper
I rack to secondary when the wine is 1.010-1.020. Or, at least I try to! Sometimes a wine will go dry in 5 days, sometimes 10 days. It depends on so many things- the fermentability of the ingredients, the temperature, I swear even the barometric pressure! Just rack when you can, any time in the next few days, and it'll be fine.
I agree that barometric pressure does play apart in the wine making process!....it usually comes into play at stabil for me....some wines will spill over at the sheer site of sulphite on some days.....forget about stirring for a long while!.....I always blame it on the pressure....because I can't pin it down to anything else!
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