Many cigar lovers, myself included, have ventured down this road but the hurdle to overcome is humidity control and moisture removal. A few people out there have turned an igloo into a temperature and humidity controlled unit for cigar storage, albeit a rather expensive solution.
With doughs, they're typically sealed in a container and we're not worried about the humidity outside the container so a wine chiller would work wonders for even control over bulk and balled fermentation times. Here in FL, unless it's cool outside
I won't be able to cold ferment in the range I desire with is between house temp and fridge temp...ie the wine chiller.
I want to be able to make the same recipe without having to make adjustments (minor adjustments aside) for temperature....I want to minimize another controllable factor for better consistency.
Is anyone using this kind of unit in this application? If so, what model and feedback do you have? Thanks!