The Riesling must that has been fermenting for around 7 days is ready to be racked into a secondary fermentor. The juice reached a specific gravity of 1.023, slightly higher than when I would normally rack. I decided to rack it now because of the time that it has been sitting on the initial lees. The higher SG is obviously because of the higher starting SG (from all the added sugar).
The sediment on the bottom was a nice thick, gooey mash of dead yeast and grape lees. I fit an airlock to the carboy and set aside for some further fermentation. I will take another reading in around 2 weeks when the fermentation should be complete.