I started a batch on 4-5-13 that consisted of 13 gal. of water, 25lbs. of sugar, 2 pounds of corn. Heated 6 gallons to 100 degrees and dissolved all sugar. Added the rest of the water, then the corn. Let it cool to room temp, around 78, then added to packets of whiskey turbo yeast with AG. Mash temp has remained at 76 the whole time. I didn't take a starting SG as I didn't have a hydrometer. The SG today was 1.024 and there is still quite a bit of very small bubbles coming up between the corn. It still has a cloudy tint to it and smells like a sweet wine. I have to work a 12hr shift starting tomorrow through Monday, so if I wait I wont be able to do anything until Tuesday, with the exception of filtering out the mash and letting it settle back out. Will this be ok until Tues.?, or should I run it today? Thanks for any assistance with this.