Hi Dandy - and welcome. There is really no good way to know what is going on - and so when your next step should be taken unless you can monitor the change in density of the wine. The density of water is nominally 1.000 and when you add sugar that density rises. Depending on the amount of sugar you added will be what we call your "starting gravity" (another term for this density), when the gravity or density drops to about 1.005 then you would rack (transfer) the wine from the fermenter you started with into a fermenter with a narrow neck andsealed with a bung and an airlock (the secondary fermenter).
That said, if the recipe calls for you to remove the flowers from the wine after 3 days I would do that anyway, but when is the time to transfer the wine to the secondary is only when the gravity indicates that there is very little residual sugar remaining and so very little additional further fermentation about to take place. The reason for the transfer at this time is because if the yeast is no longer fermenting sugar then the yeast is no longer pumping out carbon dioxide and if the yeast is no longer pumping out CO2 then air (oxygen) can spoil your wine..