I've seen many here who have said that they allow their juices to "steep" for a period of time. I am rather curious as to the reason behind this? I brew my own beer as one of my hobbies, and I know depending on the type of beer I make, that I have to allow the beer to condition to allow the flavors to mellow and meld (depends on my grains, crystals, malt, hops, and ABV%). Is this the reason for allow juices to "steep"? Is there a "mellowing out" process that really does take place chemically within the juice such as the process that takes place in beer?