by MarkR on Tue Jan 06, 2015 2:57 pm
It depends on your hydrometer readings. I usually start a batch of wine an original gravity of 1.09. I leave the container open, except for cloth, until the specific gravity reaches 1.04 (usually in 3-5 days). At that point I switch to anerobic and install an air lock.
The reasoning behind this is that the first phase, the majority of yeast activity is to multiply itself. In the second phase (anerobic) the yeast activity is producing alcohol.
I usually use wine yeast and nutrient. As you are using wild yeast (or so i assume), it may take a little longer to get to a specific gravity of 1.04. A hydrometer is a useful tool, as final alcohol depends on the amount of sugar in a mixture. Most fruit wines need at least 10% alcohol to work as a preservative,