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Message: <blockquote data-quote="Maestro" data-source="post: 55325" data-attributes="member: 17628">Ok, started our first batch of SP this week and followed the recipe pretty much to the letter with the small exception of adding about a pound more sugar.  We used the slurry from our RJ Peach Chardonnay.  After about a day the fermentation action was rockin'!  It's been fermenting good now for a couple days and I figure it's time to check the SG to see if it's ready for it's final dose of lemon juice and yeast helpers.  My question is "Is it ok to stir up the must and disturb the yeast cap that is forming on the top to take the SG reading?"  This is our first attempt at a real recipe and not a kit.  Also, at what point should we rack into the carboy for the secondary fermentation and should I take all the "stuff" collecting inside over with it??  We are so very excited about this batch of SP and can't wait to try it out.  I'm sure I'll be asking more as we go along.</blockquote>

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