I just bottled a barley wine of 10.5% alcohol that I forced carboonated. What is the best temperature for long term storage? I have six 22oz bottles I plan on opening once a year. My cellar is 48 to 58 degrees from late fall to late spring a 62 to 68 over the summer. Should I keep these in the fridge or let them age in the cellar?
Thanks
I have similar basement temps that you do. Ideally the 48-58 degree temps would be perfect for aging your barleywine. I have left my barleywine at basement temp no matter what the temp was. I think it will be fine at basement temp since it doesn’t get warmer than 70 deg. F.
+1
Basement for sure.