This question has probably been asked a thousand times. I'm planning on
a pear wine soon and as I don't have a lot of equipment am going to try
a fermentation extraction as described on J Keller's great site.

http://winemaking.jackkeller.net/extracting.asp

Plan is to use a blender to macerate the fruit then pour over water and
add sulphate and sugar. 3 - 4 hours after that add anti-pectin enzyme
and finally yeast, nutrient, acids etc. 24 hours or so later.

This is my first time using such a method, and I'm wondering how long I
should wait before transfering to the secondary (and whats the best
way)? I don't want to lose flavour by transfering early.