Originally Posted by bluue13
As far as racking I usually give it about a week to two weeks in primary depending on the fruit and then rack to secondary. Then I will rack every 2-3 months after that again depending on the amount of lees I see. Temp is around 62-64 which I know is a bit on the cooler side but usually what is happening is it does well for a week or so after racking into secondary and then stalls out. Currently my 5 gal blueberry was reading 1.040 for a week (SG from the start was 1.090)
Well, the first thing is you can't just rack whenever. You have to let the fermentation go until 1.020-1.010 or lower. When you rack, you're removing the wine from the majority of the yeast. You only want to rack the first time when fermentation slows, or when you're at 1.020-1.010 or lower. After you're at .990 (or wherever you finish) you can rack as needed.
So, next time, start your wine and let it go until 5-7 days or until the SG is 1.020-1.010 or lower. If it's cool, it'll take longer. Ideally, you'd be around 70 degrees. Don't rack if the fermentation is really active- you'll just be slowing it down. And never, ever rack at a high SG like 1.040. Sure, you'll have some lees but in active fermentation that's not a problem for a while.