There is not set time table to bottle. You assume in five days it's ready to bottle. You assume fermentation has stopped because you see no bubbles in the airlock. These may not be safe assumptions to make. Let it sit at least a week. If possible use that time to obtain a hydrometer and measure your gravity. If it has reached a realistic final gravity and is stable over two or three days, it is safe to bottle at that point. That does not necessarily mean it would not benefit sitting for a week or two more. The yeast will definitely clean up some of the by products. I always take a gravity reading at seven days. Most beers are done then, but I let it sit two more weeks beyond that. I take a second gravity reading right before bottling, just to make sure something didn't go wacky and then I keg on that third week. Since my beers are primed with sugar in the keg. I let it sit another month. So, most of my beers are enjoyed, at the earliest at seven weeks of age. Something like a hefeweizen, I would probably just keg once gravity is stable for a few days and I might force carb it, so I can get to it while fresh, but 95% of my beers are probably on a seven week minimum schedule.
Of all tyrannies, a tyranny sincerely exercised for the good of its victims may be the most oppressive. It would be better to live under robber barons than under omnipotent moral busybodies. The robber baron's cruelty may sometimes sleep, his cupidity may at some point be satiated; but those who torment us for our own good will torment us without end for they do so with the approval of their own conscience. - C. S. Lewis, English essayist & juvenile novelist (1898 - 1963)