just wondering if there are any cons to doing this. Wine goes bad in a week. but i wanted to soak my wood chips in some red wine for 2 weeks so they could have a winey character before I add them to my lambic and Flanders' red. any reason why i shouldn't do this? was thinking of a ziplock bag, a thimble of wine and 1 oz of oak chips for each carboy. hoping the bag prevents me from having acetic acidfest happening.
