Is it a good idea to bulk age my wine(and beer) in my fermentation chamber with other brews/wines actively fermenting?
I have been using my ferm chamber for about 6 months now. As Co2 fills the chamber shouldn't it help protect my aging brew/wine?
I have been using my ferm chamber for about 6 months now. As Co2 fills the chamber shouldn't it help protect my aging brew/wine?