Fermenting too quickly?

I'm new to the forum and new to home brewing. I've enjoyed all of it so far and can see myself enjoying this hobby for some time to come. I apologize to anyone who's seen this question asked before, but I couldn't find it in the forums.

I did the first racking on some White Zin that I'm brewing from a kit. My initial hydrometer reading was 1.072. I did the racking after 8 days and took another hydrometer reading and it was 1.020. Is it normal to lose that much sugar in just 8 days? I'm shooting for a final reading of 0.998 (as per the suggestion that came with the kit). Should I worry about this? If I cool the wine to 60 or 65 degrees Fahrenheit would it help slow the process? Do I need to slow the process?

Any advice is welcome!

Thanks - cheers, blokes!

Yes it is normal. As long as your fermentation temps are within range then no, you don't need to cool it down. Yeast often do 90% of there sugar to alc conversion in the first couple of days.

Thanks, a little sigh of relief ;0