Wine Cellar
Posted in Wine on 12/12/2009 12:08 pm by admin![]() |
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My question is about the barriers to Steam in cellars. I basically build a new warehouse?
The winery will be a concrete box (4x3.5x2.4 meters) underground. It is a vapor barrier out of the box or inside? The weather here (Singapore) in the early nineties, the humidity is in the range 85 +%. No recommendations on the thickness of the walls, insulation and vapor barrier? This is a new construction, so I would! Regards that Midas
No offense, but Singapore is not in 90, with 85% humidity, 24/7/365. I think you should consider that the seal of cement was first, watch out, and at least slightly below ground level, and less likely to any high water table as possible. Without knowing at all if you have the intention of finishing the interior of concrete, if the structure is underground, and can lead to remain at a relatively constant temperature, and dry, then I do not see the need for a barrier inside unless the intention to "Finish" interior walls. It also seems to be "shaken" wines not are strictly refrigerated. I think we probably need a decent humidity / temp gauge in place and possibly a dehumidifier. In any case, I think I preparation of the box, and knowing that the conditions of time, even before planting. Status box concrete basement. Are preformed slabs or box similar to a septic tank, or block of concrete slab? Beyond that, though I will not be so hard, I guess I will consult with the wine "experts" and then construction contractors. Whether or not for private or public consumption, if it can be important in a well-stocked cellar, which grew mold or product had to use vinegar. Steven Wolf Just my 2 "sense"
Micallef - wine cellar



US $18.75





































