I put blended (de-stoned) plums and raisins in the primary without a bag. After fermentation, I got the "cap" with a sieve and strained the must through a mesh bag before moving it to the secondary carboy. I think I squeezed the bag too aggressively and got too much fruit pulp coming through. In any case, my plum wine has 1" plus of gross lees in the carboy in about a week. Should I rack it off now, even though it's only been in the secondary a short time? I've been reading here that it's a good idea to get wine off the gross lees because there can be a chance that autolysis will cause bad flavors.
On the other hand, some posts indicate that the gross lees can be left to settle for some time. Maybe 4 to 6 weeks?