Another one of your questions concerned stirring- yes, stir while it's in the primary to break up the "cap". I do my primary in a big bucket, lightly covered with a towel, so that air can get to it and I can stir.
You move to secondary when the fermentation slows down a bit and should be under airlock- around 1.020 or 1.010 and after about 5 days or so. That's about the longest you want the wine sitting on the fruit. When I use fruit, I use a big pulp bag and after 5 days, I remove the pulp bag, and rack off the lees into secondary. You can use cheesecloth if you don't have a pulp bag.
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