It got down to 1.000 this morning, so racking out of open bucket into a carboy.
Fermentation still going strong.
There was a bit of odor at ~1.050 and I added a bit of 'standard' yeast nutrient (what I had available) and it went away.
All looking good, will let it rest in 'secondary' for at least a week and see how things progress then.
Went down to 0.994 in open bucket, almost a full week fermenting nicely in the cold basement (heat belt placed on the 3rd day).
Racked to 6gal plastic carboy to rest for some time, maybe a week.
NOTE: Interesting how instructions vary from manufacturer to manufacturer.
While WE says to rack off solid sediment one time to go into "secondary" and no more racking off the sediment when stabilizing, CC says to rack off the lees again after "secondary" is done; so 1 racking off the lees when moving to "secondary" and then a 2nd racking off the lees at the very end of alcoholic fermentation.
I let my fermentation go all the way dry/done in open/primary bucket, then rack off the lees one time and then I stabilize and add fining agent. I will do this with this CC as well.
And I think this wine is a winner, not too sweet and not bone dry, just on the spot for me; will give it another couple months in carboy and then bottle in the summer.
This may be a much better Riesling than the WE Eclipse ..!!