Using raisins 1st stupid questions

[OhCrap]

I have my first rhubarb wine sitting in primary thawing out.
Recipe below
Just wondering how long I leave the raisins? Until it's finished fermenting or remove before racking to secondary?
I'm due to add the rest of ingredients tomorrow evening.

2.5 kg rhubarb

294 grams light raisins

4.29 L water

1.3 kg sugar

1/3 tsp tannin

1.5 tsp yeast nutrient

1.5 campden tablets

1 tsp pectic enzyme

1 pkg yeast Lavlin qa23

 

[cmason1957]

I think if it were me, I would remove them when I racked to put it to go under airlock ORRRR just slap an airlock on the fermenting bucket and let it finish up like that.