I know that variations in temperature are bad for cellaring wines, and I seem
to have that under control with a new furnace. The old convection model bled
heat and warmed up the basement irregularly. With the new furnace, my basement
back bedroom (wine storage room) has been holding at 50 - 54 deg. F for the
last two months, and will gradually heat to the mid 60s by August.

But maintaining humidity requires adding water (humidifier) periodically,which
raises the humidity from 50% to 75%. It drops back to 50% within a couple of
days. There are more expensive solutions to this, of course, consisting of
central humidification, and a vapor barrier to seal the room. I don't want to
do all this. I am not worried about pushing the humidity to 75% and damaging
the room, because it doesn't stay there.

Any comments about yo-yo humidities?

Thanks

Tom Schellberg