LittleBearGameFarm
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- Jun 10, 2013
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I have been reading up on dry cured meats and sausages and have already ventured into making a few cheeses. Does anyone else partake in these hobbies?
Would the mold and spores from curing these products have any affect on the wine? I was thinking of building a garage with a room dedicated to these hobbies with a room inside for aging of the wines with the requirements that needs and then a couple other rooms/chambers for curing meats and aging cheeses. I am guessing on the old days everything was left to hang/age in the same cellar out of necessity. My plan would be to keep everything separated as it ages but spores can travel anywhere. Just wondering if anyone had any experience with this.
Thanks!
Would the mold and spores from curing these products have any affect on the wine? I was thinking of building a garage with a room dedicated to these hobbies with a room inside for aging of the wines with the requirements that needs and then a couple other rooms/chambers for curing meats and aging cheeses. I am guessing on the old days everything was left to hang/age in the same cellar out of necessity. My plan would be to keep everything separated as it ages but spores can travel anywhere. Just wondering if anyone had any experience with this.
Thanks!
