Originally Posted by Pete08
I should have used better terminology. I should have said lees, as in making sure that some finer lees make it into the secondary. Oxygen shouldn't be a problem yet, should it?
No, that's why you transfer it before it's finished- to prevent the possiblity of oxidation.
You don't want to transfer the lees. That is where there is dead yeast and other crud that makes wine taste bad. Transfer by either very carefully racking, or by gently pouring if you don't have a racking cane, and leave all of the gross lees behind. There are plenty of yeast still in suspension to finish fermentation. You don't want any lees in there. More will build up as fermentation progresses, and you'll want to rack every 30-45 days as long as you have 1/4" or so of lees.
Your OG was terribly high- I just noticed that. So, you may not finish much below 1.010 or so, so you can transfer at 1.030-1.020.