Fermenting too quickly?

[keheal]

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!

 

[Denny's Evil Concoctions]

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.

 

[keheal]

Thanks, a little sigh of relief ;0