It depends how warm it is.
I left my last lot indoors for 3 days, and then transferred it to my beer cellar. I put half a dozen bottles into the fridge on route, and it was clear in a couple of days.
Don't forget you will need a second tub to transfer it into before you add the flavour sachet. I have two fermenter s (as you can see) and both have taps that allow use of the bottler (£7) or for transferring from one to the other. Syphoning is a right fag which is why I fitted a tap to my fermentation tub.
I'll find you a link to the little bottler in a minute.
I need a second tub.