Allow yeast to clean up or not?

[Grayhead]

Hi All

Sorry for newbie questions, but trying to understand the processes.

Having read several threads, when making a WOW, it is suggested to leave a week after initial fermentation to "allow yeast to clean up". Then add stabiliser etc.

However, others state that they like to stop fermentation around 995, so as I understand, to do this, you need to add stabiliser whilst it is still fermenting, so waiting a week after would make little difference. Or would it?

I have also made a few Beaverdale kits, and there is no mention of waiting after initial fermentation, as long as below 995 FG. Do the kits have something pre-added to compensate for this?

 

[Chippy_Tea]

We used to leave a week after fermentation was finished as you say to let the yeast clean up after itself, a member decided to ignore the rule and risk a bad headache or worse bad guts and a headache, he never had either so tried with another wine, again no ill effects, several other members tried and found the same, i was one of them, to be honest most of my wines now get the extra week as i have several on the go at the same time, the old rule make more than you drink fits here.

 

[Grayhead]

Thanks for clarifying Chippy