I destemmed and crushed ~100 lbs of cabernet sauvignon into three fermenters, with airlocks and with 1 Campden tablet in each. I am holding them in a 55 degree basement without adding yeast. My thought is that some flavors may be developed w/o alcohol present. I plan to wait a week before adding yeast. Does this make sense? Is it safe to leave the must in these conditions for a week?