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This question has been answered so many times. There are a lot of variables. What the ABV is of the wash? What the wash was made up of? Bla Bla Bla. Generally the ferment can sit for a good while. Some things to prolong that time include. Racking to a secondaty fermenter (to get it off the lees) . Cooling (but not to the point of freezing.) Sealing it good after racking. Depending on many things it could last 1 month to 100 years?