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Specifically:

  1. Can the yeast & carbon dioxide from the sourdough starter harm the wine bottles I'm aging in the refrigerator, and
  2. Roughly how often would I have to feed the starter if stored only at 52 degrees F?

Thanks in advance for your input!

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My starter is going on 6+ years old now. I keep it in the fridge in a covered container. Of course, it would be slightly warmer in a wine fridge, but I would also recommend a covered container in that situation too. There will be a little activity, but not enough for gas to escape. In this scenario, I remove a portion of the starter, add new flour and water, and return to the fridge approximately weekly. I have gone much longer between feedings with no harm...as long as I give it plenty of time to build up before use (at least a day on the counter...sometimes two if I've forgotten about it in the back of the fridge). In any case, it will not impact your wine.

  • Thank you, moscafj! I have a number of natural wines from Burgundy that I plan to cellar for another 5-10 years, so I'm skittish when it comes to altering their environment. :) – Liane763 Nov 8 '16 at 22:28
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    @Liane763 I would be happy to "keep an eye" on your Burgundy wines if you are concerned. ;-) Would you like my shipping address? – moscafj Nov 8 '16 at 22:58

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