Ok, so after a week of fermenting, I added a can of oregon bing cherries (pureed) to my fermenting wheat beer. should i give it another two weeks from the time i added the fruit? i pitched a vial of whitelabs liquid yeast and had some pretty thick krausen, which is now starting to dissipate (it's been four days since i added the fruit). it's still very cloudy, but doesn't have any noticeable cider taste. i'm thinking the cloudiness is a condition of it being a wheat, and not a condition of fermentation still occurring. everything is conditional, for sure and i'm going to take some hydrometer reading thursday and friday to compare for any changes, but just wanted anyone's thoughts and see what others have experienced.

I just did it and let it ferment about 7-10 days. It fermented completely out.
I don't think 14 days is necessary.

A week after you add the fruit is probably enough time, but trust the hydrometer.

i'm guessing fermentation is complete... the temp dropped from 68*, where i was holding it, to 65*. I haven't changed a thing with my temp control, it just dropped on its own... so, i'm guessing the exothermic fermentation is complete.

Adding fruit to your beer when primary fermentaion has finished is done to add flavor...so you've been approved for bottling.