Yup... Home brewers, today, generally don't transfer their ales and lagers into a secondary fermenter because typically, a beer begins with a very much lower specific gravity (far less sugar to ferment) and is not usually aged: fresh beer is best. Wine makers (and that includes those who make wines from honey and any kind of fruit not just grapes) tend to make wines with 2 or 3 times the quantity of fermentable sugars - thus requiring the yeast to work for significantly longer to clean up and metabolize all kinds of byproducts the yeast produce AND wines and meads generally require significantly longer times to age so that all the flavors are fully integrated so mead makers and vintners tend to use secondary fermenters and indeed, may rack (transfer) their wines three , four, six times or more (leaving 2-3 months between rackings) before they consider them ready for bottling