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Sacred Cow
Wine Thief
Posts:2764
 | | 09/26/2005 1:53 AM |
| Quote:
What I mean is simply that I believe the importance of humidity in the wine cellar is greatly overstated.
Quote:
Only in the most arid environments would you possibly need to worry about humidity.
Maybe we disagree, maybe we don't. Colorado is semi-desert (very dry). Over a long term, if humidity is not added, you WILL have problems. I have a friend with a large collection of '82 Bordeaux that is essentially undrinkable and oxidized. Over a short period, it may not matter. But over a long period, the ambient humidity is extremely important. Now, what the right level is would be a different discussion. But not humidifying around here would cause severe problems.
Mike | | | |
| wineismylife
Arlington, TX
Master of Wine
Posts:12265
| | 09/26/2005 1:07 PM |
| | Mike, I believe your humidty is typically in the 20% and under range, correct? If yes, I'd consider that too low for long term aging. I'm thinking something in the 35% range or higher is about right IMO. | |
Joe
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Wine is like potato chips around me...if it's open, it's gone. | |
| David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 09/27/2005 3:19 PM |
| I agree, too much fuss is made over humidity control. I don't think it is some one should completly ignord. Yes, the cork will remain wet on the inside of the bottle assuming it is being stored on its side.
But... if one stores it in a place that is constantly taking all the humidity out of the air the cork will dry out from the outside. The wine on the inside will start to go up the cork as the cork gets dryer. This is not good.
But... We're only talking "long term" storage say a year or more (personally I would put the time at six months). Up to that point you're probably ok "storing" the stuff in the refrig.
But... IMO if the storage time is going to be less that two or three years I think one would be better off (better for the wine) to store it in the back or a dark closet. I don't care if the temp is at 75 degrees. The wine will fare better over a couple of years at 75 than it would for six months at 45 with low humidity. | | | |
| Stephen D.
Grape Fermenter
Posts:678
| | 09/29/2005 8:06 PM |
| | I would think the vibrations from the compressor on a regular fridge would be a concern for longer term storage. | | | |
| David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 09/30/2005 8:49 PM |
| I am curious about this humidity stuff and would like to ask if those of you with a vinoteque/whatever freestanding storage would try this experiment.
All you need is a large glass, a face cloth or rag, some water and a small space in you storage unit you can sit the glass.
Fill the glass 75%+- up with water.
Moisten the rag with some water. Wring it out so that it isn't dripping.
Put the rag half way into the glass of water so that half of the rag
is wet in the glass and the other half is hanging over the edge of the glass. This will act as a "wick".
Set the glass and wick inside the cellar and not the time.
Check the glass eight hours (or thereabouts) as to how full it is. The result I would like to know is how long did it take before the glass is empty.
It would also be interesting to have the humidity reading in your cellar both before you put the water in and also what it is when the water in the glass is mostly gone. | | | |
| Eric White
San Ramon, CA
Advanced Sommelier
Posts:9249
| | 10/01/2005 2:07 AM |
| david,
I once tried the bucket & wick thing, and it didn't work out so well for me. I took a plastic container, lined it with a rag which draped across the container and over the edges, hanging down along the outside nearly all the way 'round and down to about the bottom (outside) of the container. Hard to desctibe, but picture a plastic tub lined with a rag than hangs over edges and drapes down along the outside.
Anyhow, I stuck this high in my cellar, thinking that would be the best place for evaporation. What actually occured was that the "wick" worked so well it drained 1/4 of the bucket in about 2 hours, and absolutely soaked all the bottles under it (ruining several lables ).
WhatdIdo wrong?  | | | |
| ChangeMe
Master of Wine
Posts:12891
| | 10/01/2005 3:45 AM |
| Quote:
david,
I once tried the bucket & wick thing, and it didn't work out so well for me. I took a plastic container, lined it with a rag which draped across the container and over the edges, hanging down along the outside nearly all the way 'round and down to about the bottom (outside) of the container. Hard to desctibe, but picture a plastic tub lined with a rag than hangs over edges and drapes down along the outside.
Anyhow, I stuck this high in my cellar, thinking that would be the best place for evaporation. What actually occured was that the "wick" worked so well it drained 1/4 of the bucket in about 2 hours, and absolutely soaked all the bottles under it (ruining several lables).
WhatdIdo wrong?
sounds like gravity took over 
when i first built my cellar my levels were around 50% for the 1st month. i tried the bucket and wicking thing but nothing changed. as i filled up the cellar and the temp settled out the humidity went up to where it has been ever since 65%-68%. | | | |
| Eric White
San Ramon, CA
Advanced Sommelier
Posts:9249
| | 10/01/2005 4:52 AM |
| Quote:
sounds like gravity took over
Gravity was only responsible for the label damage (the wines under the bucket). Had the bucket been on the floor, I would have wound up with a pool of water around it. | | | |
| David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 10/02/2005 1:33 AM |
| No that I'm thinking about it I always placed the bucket on the floor of the cellar.
And maybe your wick was too big. Size counts.
I always had a very little wick sticking out.
 | | | |
| Dave
Wine Thief
Posts:2899
| | 10/03/2005 1:20 AM |
| | I suppose that a refrigerator is ok for short-term storage. For long-term storage, I would worry about the vibration and the effects on the cork. Don't fall into the trap of thinking that if 55 degrees is better than 60 degrees (it is), then 50 degress must be better than 55 degrees. It most certainly is not (unless you are sitting on a lot of fully mature wines). | | | |
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