This is my first attempt at making wine and I have a quick quesiton. I racked to a secondary carboy last Sunday, today is Saturday and it's already do to .996. Is 6 days to get to .996 to fast or is this ok?
Very normal especially if you've got it at 70-75F. A lower temp. will delay or slow down the fermentation. Since fermentation was already complete when you transferred to the secondary a dose of K-meta would be called for in that there is no longer a CO2 blanket protecting your wine.
Sometimes it can freak you out. depending on a few factors, I have seen it start at 1.090 and come down to 1.000 in 4 days, I have also seen wine ferment so hard, it looked as though someone through a piece of dry ice in it. It just depends.