Hi folks,
I have a Session Mead fermenting in a cupboard with a heat mat, and have just added a Sourdough Starter to the same space.
The Sourdough Starter appears to be VERY active.
Is there a problem with keeping the two of them in the same cupboard?
I have an airlock on the mead, so the contamination would only be happening one-way (hopefully).
TIA!
I have a Session Mead fermenting in a cupboard with a heat mat, and have just added a Sourdough Starter to the same space.
The Sourdough Starter appears to be VERY active.
Is there a problem with keeping the two of them in the same cupboard?
I have an airlock on the mead, so the contamination would only be happening one-way (hopefully).
TIA!
