Primary/Secondary Question

[fsa46]

Does anyone leave their SP in the primary until dry or almost ( 1.000 ) dry, before transferring to the secondary ?

 

[Jovimaple]

For all my wines, I typically leave in primary until it's down to near 1.010 or below. Today I racked one (not a skeeter pee) that fermented in 3 days (!) so it was down to .995 when I racked it to a carboy.

 

[bstnh1]

Does anyone leave their SP in the primary until dry or almost ( 1.000 ) dry, before transferring to the secondary ?

I have on occasion. Didn't notice any adverse or beneficial results. Nothing different other than one less racking! lol