The indicator for the preferred dryness is the hydrometer. Each juice (properly termed must) is always a different entity. Five weeks is definitely too long to leave the fermentation. After 8-10 days of fermentation at room temperature 21C (72 F), your SG will be very close to 1.000, if not already below this. Now is the time to rack off the wine from the sediments. The prompt removal of yeast cells from new wine is desirable; this protects the wine from nitrogenous substances released both by excretions of the living yeast cells and the autolysis of dead cells. Nitrogenous excretions increase after the death of the yeast when autolysis (self-digestion of cellular constituents) occurs. Autolysis liberates strong reducing enzymes and produces compounds unpleasant to the taste and smell, but also favour the growth of lactic acid bacteria and so render the wine more susceptible to bacterial spoilage.
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