Step 11: Fermenting your wine
Check your airlock occasionally and make sure it is still firmly attached, especially the first few days. "DO NOT REMOVE IT."
Check often to see if the sanitized liquid is gone from the commercial or tubing airlocks. Refill it if needed.
If the foam gunks up into any of them, do not panic. Remove them, clean them off, sanitize, and place them back on. That gunk has a layer of CO2 keeping the air out.
I keep a spare airlock for just this reason.
You may smell a something akin to a "Rhino Fart" Don't worry. It will dissipate in time.
Leave it there for about 4-5 weeks. Once it becomes clear, it's ready for tasting and drinking. Some wines are quicker, some require longer. The key is to wait until it clears up.
One exception is that if you used anything other than wine yeast, it may not clear up. You can generally expect it to be done at 4 weeks then.
You can use other equipment to judge if it is done, but that is another tool you'd need to buy.