I’ve started my first wine ever. I pitched yeast on 1 gal of sour cherries. I’ve read that primary fermentation should be complete in 7 days or so. I’ve also read that the fruit should be punched down / stirred 2-3 times daily. I’ve seen direction to stop punch down after 3 days while others have said to keep doing it until racking to prevent bacteria growth on top of the fruit. Which method is best and why? Thanks.