I am an all-grain brewer but would love to try my hand at a wild ale. My mother in-law has a wine celler where she has been making wine for years. Crushing and squeezing the grapes, aging in wood barrells, the whole nine yards. I want to leave a beer in there to ferment and what would be the best way? Carboy or plastic bucket and could i just leave the top open all the way? The microflora must be amazing in that room so what are your thoughts and suggestions? Thanks.