I would rack between 1.020 and 1.010. Going much below 1.010 can put more fragile yeast strains in shock which may result in a stuck fermentation.

Mead can be a bit tricky because it ferments forever. I’ve racked both wines and meads at around 1.000 and not had trouble. That could be because of the strong yeast strains I’ve tended toward or just luck.

If you need to get off the lees to prevent off flavors and aromas go ahead rack, but rack carefully and slowly. A good rule of thumb though is to rack between 1.020 and 1.010.

Cheers! -Matt

Thanks! I created another video that shows my exact process for filling a racking cane and tube with water here: http://winemakersacademy.org/racking-cane/

I’ll go ahead and add a link to this post, thank you for mentioning that.

As for the specific gravity readings you’re looking for, that can vary a little bit but most kits have you rack at or below 1.010.

I’ve got an article due out very soon that will be covering when you should rack. Thank you for all your great questions. Cheers!