Newbie Question

I am totally new to wine-making....I haven't even seen anyone make it. I'm having a hard time taking in so much information so please forgive me if my questions are dumb.

Last night, I mixed up a sour cherry recipe and put it in my primary. After it has sat for 24 hrs, I am to add the yeast. Then it's suppose to sit in a warm place for 4 days, strain and put in secondary. I just realized, on day 4, I will be out of town for the next 4 days. Would it be better to strain & put in secondary a day early? Or wait 4 more days until I get home?

Also, what is considered a 'warm place'? How warm?

I would wait the extra days. I havn't had a problem yet with waiting too long.

Room temp is good for most wine yeasts. 70F is probably ideal and I wouldn't keep it over 80F. So far all of my wine, mead and beer ferments have been between 62F and 68F (the temp of my basement).

Craig