Hello, quick question of "what would you do?" Last Friday, I brewed a cream ale kit and modified it a bit by adding 2 lbs of fresh peaches pureed and 8 oz raisins pureed. I added these two with about 10 min. left in the extract boil. When I poured into the primary, I poured everything in there so as to hopefully leach the sugars from the fruit and add a touch more alcohol. I hope. Anyways, I still have to check the SG but airlock activity has come to a stop for the most part. The part that I am concerned about is the fruit that is in the bucket. I don't want it getting all nasty and affecting the beer. My plan was to leave it all in the primary for at least three weeks then bottle. Should I get it off of the fruit and secondary or just leave it be for 3 or 4 weeks?
Oh, and I'm drinking a cold beer, not worrying at all...just looking for opinions. Thanks guys and gals, ya'll are awesome!