Specific Gravity for Second Fermentation

[GST]

a couple of newbie questions if I may

I have approx 5 liter fermenting in a 30 liter brewing bucket,

1. What is the optimum specific gravity I should start to second ferment at ?

2. Is there any danger of turning the primary fermentation into vinegar if I leave it too long ?

thanks

 

[LeBreton]

1 - I like to transfer to secondary once fermentation has 'slowed' but before it has stopped, typically in the 1.008-1.002 range. This way I remove the lees before it gets so thick it becomes unmanageable.

2 - Yes, or any kind of common cider infection really, especially when you are fermenting 5L in a 30L bucket. That's way too much headspace and too much risk of exposure to oxygen. You need to rack to a new, smaller container ASAP, don't wait for a specific SG.