There is some element of confusion about "primary" and "secondary"
fermentation

Having been making so called "country wines" for over 30 years and more
recently since kit wine makers made huge improvements with the end product
of their kits, I have also made quite a lot of top line Kit wines.

Secondary fermentation always meant, to me, one of two things.

1. That fermentation that takes place in the bottle of sparkling wines to
produce the "Fizz" and also the similar process that takes place in
"Bottled conditioned" beers.
2. Also in wine making the Malolactic fermentation was always referred to as
a "secondary fermentation.

Both these types were true secondary fermentation in that the fermentation
was "RESTARTED" at some time after the primary fermentation had finished. In
the case of my sparkling wines it was not less than 6 months after the
primary had finished!

BUT the wine kit manufacturers "stole" the term as their kits improved and
these days "Secondary Fermentation" frequently refers to the continuation of
the Primary fermentation after a first racking off the lees. It really is
just a continuation of the primary fermentation!

So you don't have to worry about the "secondary" cheating your must of its
necessary nutrients and going too fast. As far as I can tell from your
ost --- all is OK

In fact, after racking into the new "glass jug" and as the SG creeps lower,
the fermentation slows down very quickly ( yes I know that sounds potty!).
As the sugars decrease and the alcohol increases so the yeast has less sugar
to convert and is also finding that living conditions are becoming more
difficult due to the increase level of alcohol and the yeasts give up the
ghost and go to the yeast place in the sky!


--
Trevor A Panther
In South Yorkshire, England
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"pheasant" > wrote in message
...
> Greetings all;
>
> Brand new to this NG and hobby. Everyone seems civilized here, (unlike
> some other NG's I follow)

<snip><snip>

> 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
>