I will be leaving it be ... But the fermentation has already slowed after only 4 days - it ramped up quickly and robustly. I will let it free rise from 65f to around 70 to finish off the primary, then leave it in primary on the yeast and bugs for a month total, then rack to glass with an oak cork (if I can get that made for me) for cellaring. Then leave it be until next year around the time of my daughter's planned wedding. If its ready, I will serve some there. The guests will include science types (my daughter is a microbiologist) who will appreciate the work of saccharomyces cerevisiae, brettanomyces, pediococcus, and lacto bacillus.