Generally I rack my wine off the fermentation container leaving gunk on the bottom behind at 14 days or when there is no visible activity in the airlock or bubbling in the container. You’re pretty safe at 14 days but you could leave it for a month and it wouldn’t hurt anything.
Pectic enzyme helps clear the wine but so far I have not had to use any. This batch we’re drinking now which was in fermentation for about 3 weeks and we just racked off to a new jug 3 days ago has a beautiful color and the clarity is great. I’m amazed.
If you decide to do this don’t get upset if at 14 days it smells bad mine did and I thought it was ruined but it just needed to be degassed. Basically take the top off and stir it with a spoon for 3-4 minutes for 3-5 days and it clears right up.
I generally pull the fruit off at 14 days and then let the liquid sit for a week so it starts to clear and its easier to degass without the fruit. After you rack it off into a secondary jug it clears up fast.
Thank you. Haven’t made any wine in a while but I might just try this. Sounds delicious.