Virtually every batch of my DB regardless of fruit choice, fresh or frozen has fermented to dry in
about seven or eight days. My house stays about 75 during the evening, and can run up to 80 during the day when I'm gone. (at least that's where my thermostat is set). Temperature plays a big part in how quickly that fermentation process will run so if you're cooler, it would probably take longer. My yeast of choice for DB has also been EC1118 simply due to it's characteristics to work in a ton of different must environments, so we're the same there.
I'll typically pull out the fruit bag once a day, squeeze it a bit and place it in a sanitized bowl. Then I'll vigorously stir the must to introduce oxygen and off-gas some CO2 in the process, then put the fruit bag back in the PF until the next day. When it's 'done', I'll let it sit three days to begin the settling process then rack it out of there to a clean sanitized carboy. Following the DB instructions seems to be bulletproof from my experience.
Oh - and about a day before you rack out of primary fermentation, mix up a batch of SkeeterPee lemonade! After you rack your DB, toss in your SkeeterPee Lemonade into the primary fermenter bucket, give it a good stir and start another batch of a lemon/whatever-you-just-made blend!
If your hydrometer broke, I'd hop on-line and order a couple more since that's an important tool IMO.
And washing your hands, the bowl, your utensils, hydrometer, siphon/tubing EVERY TIME in a sanitized like StarSan is critical to keep the nasty's away.
Sounds like its progressing. I'd just let it run it's course, squeeze the bag daily, stir it daily (really hard/backwards and it will foam) and see where it takes you. As I've always said "I can throw it out later than sooner if needed".