Aside from maintaining clean equipment and normal sterilization protocols to limit cross-contamination, are there any other special concerns for someone who makes a sour beer from time to time but is also active in winemaking with grapes? Is this a particularly risky practice just asking for trouble?
Maintaining separate tubing and other plastics (aside from better bottles) is not a problem. Stainless and glass equipment would be shared (but cleaned and sanitized)
What is the inherent danger of bugs "in the air" that could contaminate an expensive batch of wine?
Conditions are condo, normal kitchen, storage in generally the same area but no open spills or other opportunities for cross contamination.
Thanks for any feedback based on experience.
Maintaining separate tubing and other plastics (aside from better bottles) is not a problem. Stainless and glass equipment would be shared (but cleaned and sanitized)
What is the inherent danger of bugs "in the air" that could contaminate an expensive batch of wine?
Conditions are condo, normal kitchen, storage in generally the same area but no open spills or other opportunities for cross contamination.
Thanks for any feedback based on experience.