What is the ideal end point for primary fermentation? Is there a PA or SG that typically works well? I just started started a basic batch of concorde grape juice wine 3 days ago. (5 gal) I used premier cuvee yeast and fermented in my garage at 60 degrees in a 6.5 gal plastic fermenter with airlock. The initial PA reading was 15.25%. Three days later after some serious bubbling and foaming for the first two days, I'm measuring PA 5.75%. Is this possible? The bubbling has subsided significantly but there is still noticeable activity. When should I rack? A target PA would be helpful. Thanks!