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Each ferment will work differently depending on conditions, but as a rough guide provided room temp is at a constant 21 to 23 c and the yeast has the right conditions, roughly about two weeks. I have an elderflower at the moment that has been fermenting 4 weeks and is still bubbling away, but my wine making area cools during the night to about 18 c, but I'm happy to let it do it's thing. 
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