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35 is typical for many homes in the winter. That's what I was getting before I started humidifying last week. Summer, who knows. Will depend alot on your basement, and how you cool the cellar. I will bet if you put an independent system in, you will likely stay around 35-60 without intervention...

What is the model? Float? Can you send me a picture of what you did?

My room is extremely well sealed and insulated. The only issue I have is the negative pressure caused by my AC system which is exhausted out, but draws from the Cellar itself. At some point I will have it draw from the rest of the house with a new AC system, but not now. I was speaking of your...

Those can easily be off. I know about calibration from my cigar humidors. https://www.neptunecigar.com/tips/how-to-calibrate-your-hygrometer They can still be innacurate though. Try this first. If your pressure is swinging that much, there may be significant air leaks at times, which could...

How are you cooling?

Jersey - Too much of a swing. Perhaps double check with a new hygrometer? Depending on the type, it may need to be calibrated.

I looked at the Trion ComfortBreeze™ CB777, but was hoping for something less involved and obtrusive. Can you fill me in on which humidifer you are using, and how you ran the line to it? Did you just slow down the flow to a dribble or does it stop when the receptacle is full? Thanks Seth

Have a new 8'x10' cellar, installed a cooling sytem and all is well at 55 degrees. Humidity has been dropping as low as 35%, so I quickly installed a cheap small cool misting desktop unit, that has brought it up to 50-60%. Have to change the water twice a day. I know there are larger capacity...

I just used some of the Presque Isle grape skin extract this year. I like what it did for the color on a particularly light Cabernet Merlot blend. I do not have any long term aging comments yet, obviously.

You leave bottle standing for a day or two simply to allow the corks to expand from having been compressed by the Corker. Otherwise, there is a small risk of leakage. This should be done with natural as well as man-made corks. You then put the bottles on their side to allow the corks to remain...

Thank you for responding. I am a member of a club, small group of guys, we crush, ferment, and press our own batches together and then continue offsite at home. We get grapes from a local regional market company (not thrilled with the level of product, but very hard to get these guys to try...

I loved (well, liked) the winters until I succumbed to Raynauds, which prevents me from skiing and snowboarding. Now I go to FL every chance I get. Thank you for responding to this. Seth

Any forum members from CNY/Syracuse area or nearby?

I found a freezerless refrigerator new that was a great deal for ~800.00 a few years ago. You might be able to get them for less if not stainless etc. I have a temp control on it as well. This unit has allowed me to do temp controlled fermentations of roses, cold stabilizations, bulk...

First cold maceration this fall. I refrigerated approx. 35+ gallons of must for my 2018 Cab Merlot blend in 6-6 gallon pails following crush and hitting with metabi and Llallozyme. Allowed to stay for 7 days. I was punching them down each day for the 1st few days, but opted not to continue...

Any forum members in the Greater Syracuse/Central New York area? Thanks Seth

thank you, I'm very much aware of the limitations of a refractometer. Most hydrometers have both the specific gravity as well as Brix scale.

Curious why so many in this forum appear to prefer the SG scale over Brix? Professional winemakers tend to speak in Brix, as far as I can tell. Thanks Seth

I looked at the Brehm site. $275.00 per 5 gal pail? And it looks like it's not crushed? Your initial post said "must?"

Looks great. I cold macerated this fall after crush (~34 gallons of must) for 7 days before ferment. Excited with the current status after MLF. Where are you, and how much did Brehm charge? Thanks Seth