So its well understood that agglomerate corks need to be kept moist by having wine bottles on their side else oxidation occurs and wine spoils.At least that how I understand it. Kit and Cork instructions typically call for a standing period after bottling, however instructions vary (i.e. RJ Spagnols, 1 day, Wine Kitz, 5 Days, Cork Package, 7 Days) as to how long one should leave the bottles standing. 1)What the reason behind the standing period? I expect its related to off gassing, probably to ensure that excessive gas release doesn't blow your wine along with a cork. 2)How important is this step and for how long should it be done given the varied instructions.