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So in two weeks siphon to another container and put an airlock on it?
Hmmmm how to put co2 on it maybe I could get a co2 container and just spray it in the other bottle before transfer?
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Two weeks is completely arbitrary. It all depends on the yeast and fermentation kinetics. I've fermented white wine sub 40f for nearly three months... While some reds can go dry in as little as two days.
Stutz is right, the airlock can help you determine the end of fermentation, but without actually determining sugar content there is no way to truly know.
Also, remember that you may have two fermentations to deal with, the first being the alcoholic fermentation conducted by the yeast, the second being a bacterial fermentation that converts malic acid into lactic acid.
The trick here is that the bacteria usually likes warmer temps. I've heard a lot of stories about home winemakers bottling, and then things warm up and the bacterial fermentation kicks off.