Rick,
The temperature always has a lot to do with it; warmer ferments go
faster. I don't think that is out of line. I never rack off the gross
lees until it's still for the most part which is usually a week to two
weeks. I do keep the fermenter covered with a reasonably tight lid
though.

Rick wrote:
> Hi everyone,
>
> I started a batch of white grapes, using cote de blanc yeast on
> wednesday. Initial sugar reading was 23(after adding sugar). Today,
> friday, the reading is 10. Does this yeast ferment that fast. i thought
> it was a slow fermenter. I do see a lot of bubbles, meaning there is
> active fermentation.
>
> The SG reading currently is 1.024. Should i siphon into the carboy or
> wait a few more days?
>
> Thanks
>
> Rick