Can it sit a week after press?

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keverman

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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.
 

keverman

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If you pressed three days ago and are leaving town, my advice is to rack off of the lees, into properly topped, airlocked carboys, add your MLF bacteria, nutrients, etc., before leaving town.
Thank you! Done, and leaving town with everything buttoned up.
 
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