[Allen Dick]

No rush. Best IMO to wait until the action settles down and only the occasional bubble comes through. That way you get less junk into the secondary.

Without knowing what you are making and how, it is hard to advise.

If you are making a true mead and have not added sufficient nutrient, the batch can often get "stuck" and sit half-done for a long time. A hydrometer is useful to verify that most of the fermentation is over. A SG near water (1.00) is an indication that is the case. Sweeter meads will have higher SGs when finished than very dry meads.

 

[Allen Dick]

That is why it is a good idea to wait until the fermentation slows. The lees settle, even if there is still turbidity.

Also, in the early stages, oxygen is not harmful, but once the fermentation slows, a sealed environment is required and also bacteria and other invaders must be excluded.

Don't worry though, there is not just one right way. There are many variations.

As mentioned, though, clean everything thoroughly after use. the stuff gets hard to remove later.