My wife made her first batch of wine this weekend. According to the book she has, she's letting the must sit for 24 hours before adding the yeast. Is this a good idea? From my limitted beer making experience, it seems like you'd want to get your yeast in ASAP to make sure that it's the dominant microbe. If you wait 24 hours, it seems like you'd just be giving any stray microbes that snuck past your sanitization procedures a head start in taking over the must before your yeast ever get a chance.