Hello all! I just started a delicious looking batch of strawberry wine, but I've run into a bit of a problem... I have the fruit in a mesh bag, which is sitting in the must. The recipe I am using says to rack the must off of the fruit into a secondary fermenter after it has been fermenting for one week. The problem is that I am leaving town in a few days, and if I racked it off the fruit before I leave, it would only have ~4 days in primary. I don't know why I didn't think about the fact that I was leaving town; I guess I was just too excited to start making some wine Anyway, I was wondering if I should rack it off the fruit early, or just let it sit on the fruit in primary while I am out of town. I will only be out of town for 9 days, so if I just let it sit, it would be on the fuit in primary for 14 days. Would this be a problem? Would the fruit mold? If I rack it early, would I be sacrificing flavor? Any help you guys can provide would be greatly appreciated.