HI there, I have 3 gallons of wine from fresh/frozen peaches that I racked to secondary 2 days ago. I added a little bentonite at that point. SG went from 1.080 to 1.010 over 7 days at 66 degrees F with Montrachet. So far, it tastes nice but very hazy and gassy (I added a lot of pectic enzyme and amylase, so I hope it will clear on its own). So now, 2 days later, it is still fermenting a bit, and there's 1.25 inches of lees. I'd like to leave it until it stops fermenting before I rack it again, but do people think I should rack sooner? Thanks for the thoughts!