ken

[Cam]

i think i showed you pics of my house in franc which has a huge cave built over 600 years ago.. but unfortunately here in nz i have a few good wines and no cellar, so Ive made a makeshift cellar in the concrete room under the stairs (yes it's my harry potter den where I get locked up and get wasted).. I have a question.. it's currently sitting at 68percent humidity and 68degrees and hasnt changed all day, is this ok for long term storage i know it won't be too detrimental, just wanted to know your thoughts, i.e. what do you keep your cellar at? I've put my cigars in there too.

Cam -

my cellar in france stayed at 54 degrees always.

[Ken Gargett]

hi cam,

not sure i ever saw the photos but love to. i use professionals for storage. thinking about putting one in here in time. what does 68F equate to? 15C seems to be close to the upper limit. when you say has nopt changed all day, is this being properly measured by one of those temp control things that gives upper and lower levels? you'll be stunned at how much it does change. humidity not such a problem, and no problem really for screwcaps, just labels. not sure how 68F equates but i suspect marginally high for ideal cellaring long term.

best

kbg

[Cam]

yeah im thinking about investing in a cooler, yeah i'll put the photos on my photobook or whatever it's called later, apparently i'm measuring it correctly, although I think there are moderate fluctuations, probably +/- about .8-1 percent, thanks for your help, do you buy in bond or are they stored at a warehouse like the czars?

cam -

[Trevor2118]

» hi cam,

» not sure i ever saw the photos but love to. i use professionals for

» storage. thinking about putting one in here in time. what does 68F equate

» to? 15C seems to be close to the upper limit. when you say has nopt

» changed all day, is this being properly measured by one of those temp

» control things that gives upper and lower levels? you'll be stunned at how

» much it does change. humidity not such a problem, and no problem really for

» screwcaps, just labels. not sure how 68F equates but i suspect marginally

» high for ideal cellaring long term.

» best

» kbg

Ken & Cam.

68F is 20C....too high. I have my cellar set at 16C max (red wine & cigars). I installed a Fondis WineMaster C50S unit. It will do up to 50 m3 depending on insulation & exposure conditions. It also includes a small heater that is too small for Sydney (I have to use supplementary heating). Humidity control is limited to reduction and I use a supplementary de-humidifier (for wet periods) and a separate humidifier during dry periods. All is automatically controlled.

[Cam]

how much for the fondis there trev? I heard it's a good unit, a mate uses the smaller version for a cupboard sized 'cellar'

Cam -

[Trevor2118]

» how much for the fondis there trev? I heard it's a good unit, a mate uses

» the smaller version for a cupboard sized 'cellar'

»

» Cam -

Hi Cam.

I paid $4400 in early 2006. Insulation cost about $1000. Installation by self. They have smaller & larger sizes.

Trevor

[Cam]

cheers mate i'll look into it, I found some products from the UK reviewing them now, since a majority of my collection was sold in France, I only have about 32 bottles, I suspect they'll all get drunk before next year but once I kick the old collection up again i'll definately install something solid.

For now I think these specs are okay just for my cigars..

cam -

websites looking good too

[Ken Gargett]

» yeah im thinking about investing in a cooler, yeah i'll put the photos on

» my photobook or whatever it's called later, apparently i'm measuring it

» correctly, although I think there are moderate fluctuations, probably +/-

» about .8-1 percent, thanks for your help, do you buy in bond or are they

» stored at a warehouse like the czars?

»

» cam -

if 68 is 20 then definitely too high for any length. if it was absolutely steady at that (the fluctuations hurt more than a moderately high temp) then some time at that won't do damage.

i have never bothered top buy in bond. not a big thing here. otherwise, from wineries, auctions, retailers, distributors (tho that tends to be a mate's thing).

[Cam]

i brought a new electronic monitoring system as I though that one I had might have been shot, today the cellar has been at 63.8-64.7 farenheit and 64 percent humidity a definate improvement.

thanks ken and trev for you inputs

Cam -