jeff wrote:
> "Joel Sprague" > wrote in message
> news:CWpIe.35$KX4.22@okepread05...
>
>>While this isn't technically about winemaking, all of us have to store and
>>age our wine, at one time or another, so I figured this question would
>>still
>>be appropriate here.
>>
>>I was wondering what all must be addressed in building yourself a wine
>>cellar. Not talking about the choosing of wines, or where to purchase
>>them,
>>or anything like that, but the actual cellar itself. What concerns must
>>be
>>addressed in regards to temperature, humidity, etc.
>>
>>One specific question right now is as to why it must have a controlled
>>higher humidity? Is this just to keep the corks moist, or is there some
>>other reason too? Also, how does using synthetic corks change these
>>needs?
>>
>>Any input on this subject, or pointing me to proper place to look, would
>>be
>>greatly appreciated. Didn't notice anything on wine storage in all the
>>old
>>messages I'd read back through, so have some hesitation about posting this
>>here, but at the worst, you just tell me to shut up and go somewhere else
>>with this question, which is fine.
>>
>>Thanks in advance for your help
>>Joel
>>
>
>
> Joel,
>
> The main considerations for wine storage a
>
> 1. Light. Ultriaviolet light ages wine prematurely. Especially reds. That
> includes incandescent light bulbs. Keep it as dark as possible. Some wine
> storage rooms have florescent light without UV.
> 2. Temperature. The best temperature to store reds and whites togeter is
> 54 - 57 F. If the temperture gets lower, some precipitation can occur and
> form a sediment. not a bad sediment, but still...sediment. Temperatures
> higher than 57 aren't a sin, until it gets up around 68, especially for
> reds. then you have premature ageing. Temperatures that fluctuate up and
> down also prematurely age wine. Wine is a living thing. If it is always
> adjusting to rising a lowering temps it just gets tired and gives up.
> 3. Humidity. If your humidity is higher than 65% the corks can begin to get
> soft and labels will also get soggy and peal off. Also, mold is a big
> factor. If the humidity is lower than 50%, the opposite will happen, your
> corks will dry out and wine will seep, thus, oxidation.
> 4. Vibration. Keep your wine free of traffic areas, like under stairs or
> beside anything that makes noise or vibrates. Refrigerators etc. Wines
> stored in coolers usually have a vibration free unit.
>
> Other than that, store your whites on the bottom and reds on the top. Store
> your longest ageing wines at the back and your early drinkers at the front
> (that's if your cellar is a walk in).
>

Why should the reds, which are more sensitive to light, be on the top?

> You probably know all the above, already, but that's the basics. If you're
> building a unit, you'll need insulation, of course, and if it's not a
> naturally stable temperature, you might need a cooling unit that exhausts
> warm air into another room, or to the outside.
>
> Jeff

I know your post wasn't directed toward me, but we're about to start the
process of using the bulk of our cellar for a wine cellar, so this was
very helpful to me - thanks!

Woods
>
>
>