I live in Las Vegas and the temperature is already in the 100’s. My home is set at 78F, about as cold as the wife can take. I freeze all my stock so hopefully, that has minimized the possibility of beetles. After reading about all that goes into a wineador modification I am in need of another solution. I suppose Mr. Pig can put me down as faint of heart.
Enter, the temperature-controlled fermentation fridge modification. Apparently, this is common among homebrewers.
The plan is to purchase a refrigerator, add an inkbird temperature controller (also has a heating element switch, just in case hell freezes over), buy loads of tupperdors, fill with bovedas, insert my newly acquired 24:24 stash and wait…patiently.
Will this work? My assumption is that with sealed tupperdors with 62% bovedas and a temperature range of 64-66F, I should be on my way to having a GREAT 2025.
Apart from convincing the missus, what do I need to consider? What have I missed?
The fridge will be out in my garage where the temperatures easily get into the 110F+ range. I have had a freezer out there for 2 years now and it's still working so there's that.
Will the fridge suck out the moisture from the tupperdors? Can I compensate by just adding a bowl of water? From what I have read the temperature will fluctuate about 2 degrees when the cooling activates with the inkbird.
I kinda took a "Field of Dreams" approach to my collection, BUY THEM and figure out the storage later. And here I am.
Any and all advice will be GREATLY appreciated.
Thanks in advance,
Phil