Started a blackberry using Oregon fruit 11-29 yeast Cotes du Rhone (Lavin D47) was pitched 11-30. Today 12-5 the SG is 1000 and I want to wait till Saturday to test for acid & start a malolactic fermintation when the supplys will arrive from George. Can I leave in the primary for that long, or should I rack with out addeding any chemicals or what? We had a nice snow over night about 3" real pretty the 1st one of the year. Thanks Tomy