Newbie question. As a wine/ mead maker, you want all the yeast to settle out of the wine so you get crystal clear wine. No need for the yeast to make it to a bottle since there is no need for carbonation. Now, with beer you want some yeast to make it to the bottle to feed on the priming sugar and carbonate the bottles. Will allowing the beer to sit for 2-4 weeks on fruit/ spices give too much time for yeast to settle out thereby making the chances of bottle carbonation unlikely?? Do I need to repitch at bottling time or is there something I am missing? Thanks.