Greetings all;

Brand new to this NG and hobby. Everyone seems civilized here, (unlike some
other NG's I follow)
so hope you don't mind helping a new guy with a question thta has most
likely been posted a zillion times prior, and google isn't real specific for
helping.

My wife started some home pressed apple cider with a montrachet yeast and is
about ready to move to the secondary fermenter (glass jug). The book she
has says when the specific gravity reaches 1.04 it's time to rack. It did
yesterday and was even at 1.035 last evening. She stirred it before
testing, so told her to let it settle until this morning and we'd do it
then. She didn't want to diddle until tonight, so reckon it will be down a
bit more.

I realize newbies get hung up on numbers, and the feeling of "oh-oh" sets in
when you've overshot a bit, but if like most other things it's only a
target, with a bit either side not being super critical. Help us through
this phase.

My question (sorry about the verboseness) is: with the specific gravity
headed a bit lower, does that mean the alcohol content is rising? The
primary fermentation is speeding the process of the secondary; and cheating
it of vital nutrients? I'm lost.

Thanks
Mark