Ok, I'm doing a strawberry wine. I made sure it was done fermenting for 3days, just sulfited and sorbated it. Its still a little cloudy and still has some yeasty smell to it. Do I keep it under water lock even though it doesn't seem to be off gassing anymore (is it still safe that way and for how long) ? Is it ok to keep it at room temperature (~74 degrees) while I'm waiting on it to clear?