I pressed my Marquette on Sunday and it included a fair amount of whole berries, so a slow ferment continues in the airlock pails from the small amount of sugar left in the whole berries, which I read is normal. What I read did say it should finish up within 24 hours or so after press. Question: That was 3 days ago and the airlocks burp about every 30 seconds now. I need to leave on vacation for 5 days. Is it safe to leave this wine sealed up for that long? Would it be safer in Carboys? I don't want to sulfite as I'm doing MLF when I get back.