Or can you? My wife seems convinced it won't work. Specifically, her concern is twofold, both related to aging meads/wines in them:
- The seal may be unreliable. This would no doubt be an issue if you're trying to squirrel away something for a few years.
- We're not sure how the metal would react with it, long term. We know breweries/wineries ferment in them and maybe do some short-term aging, but what happens to stainless steel after it's been exposed to an alcoholic drink for a few years?
Anyone know much about the behavior of stainless steel in the brewing world?