The official recomendation is that the wine be place in a carboy (secondary) once the SG reaches around 1.0. This is usually around 6 to 8 days (depending on sugar level, temp, and type of yeast used).
That being said, and to answer your question, I would say that it depends.
The question to you is what type of primary are you using? If it is a pail with the lid snapped down with a trap, I would say that you are OK.
If you are doing an open fermentation (lid off perhaps covered with a sheet of plastic) then I would say that you could be at risk. In this case would have your wife or a friend snap on the lid at some point during day 8.
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