So my apple juice dark brown sugar experiment has been fermenting twenty days today. When I rack this first time should I let it splash or flow at the bottom gently? My reason for wondering is there are an awful lot of bubbles still kicking up and the airlock goes every 3 or 4 seconds and has been that way since around day 14 before it was a bubble a second. I know I need to take a reading but I hate losing a sample out of a gallon as well as the risk of contaminating the cider/wine whatever you prefer to call it. My plan was to rack tonight and crash until the night before thanks giving when I'll bottle. I just need a dead ahead explanation if where I need to be taking thing's. Usually my batches are white sugar ferment fast and clear well in their own. This ones a different deal. Thanks in advance.