I'm brewing Papazian's Barkshack Ginger Mead. It was fermenting pretty slowly so I ignored it for a couple of weeks - then while rereading the recipe I saw he recommended racking it after a week whether primary was done of no. So, I racked it a week later than recommended.
Does anybody know why he wants you to rack it in a week and what the effect of an extra week in the primary could cause? I'm guessing a stronger ginger flavor is all I'm risking by leaving the solids in a week extra. But, I tasted it and it is not too much ginger - so, did I get lucky or are there other risks?