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CRUZMISL
Member
Posted
I like to make sourdough bread and the cellar is at 57 degrees which is perfect to let my dough rise. Any issues with the yeast in the bread somehow interacting with my bottles? Actually to be more accurate, I'm concrened about the corks. Any ideas?
Thanks,
Joe
 
Posts: 36 | Registered: Dec 28, 2002Reply With QuoteEdit or Delete MessageReport This Post
wineismylife
Member
Posted Hide Post
I don't have a freaking clue as to the answer to your question but I have to commend you on asking a unique question! Big Grin

Joe
 
Posts: 8313 | Location: Arlington, Texas | Registered: Aug 30, 2002Reply With QuoteEdit or Delete MessageReport This Post
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