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GATC
Barrel Sampler
Posts:2420
 | | 06/04/2004 9:13 PM |
| | DrT, I believe you live in a humid area. I put a large cup of water in my wine cellar and have to fill it frequently. Even with a system that is supposed to control humidity, a lot of my 30 year old wines are down 2 inches. | | | |
| David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15711
| | 06/05/2004 1:04 AM |
| GATC,
Really? What is your cellar humidity without adding the bucket of water? Mine is pretty constant at 73% (except when I leave the door open for a couple of hours when it can get as low as 55%). Should I be worried about the fills at 73%? | | | |
| Landshark
Barrel Racker
Posts:1894
| | 06/06/2004 8:20 AM |
| | I use a cup of water | | | |
| Dr_Tannin
Barrel Sampler
Posts:2498
| | 06/06/2004 12:20 PM |
| GATC-
True. Water and humidity are not an issue here. In fact, during yesterday's downpour, I opened the cellar door for 15 minutes to equalize the humidity. | | | |
| Stephen D.
Grape Fermenter
Posts:678
| | 08/11/2004 6:56 PM |
| | So what would be the correct humidity level to maintain in your cellar to prevent cork shrinkage/oxidization? I have a passive cellar, and am located close to the beach, which forces me to run a dehumidifier during the summer months to prevent mold growth in an otherwise dry concrete floored basement. | | | |
| Dick Bonder
Grape Fermenter
Posts:484
| | 08/28/2004 6:51 PM |
| In the summer I have no problem, but in the winter I must supply extra moisture by putting out pie tins of water and every time I enter my wine room I spray an atomizer of water a few times. This keeps the humidity above 50 %. Also, by changing the thermostat on my cooling unit and allowing the room to get just a tad warmer in winter (58 degrees) I find that the atmosphere will hold more moisture.
Dick | | | |
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