In article >, Mark Lipton >
wrote:

> Ronin wrote:
> > On 2008-09-21 10:08:00 -0700, Doug Anderson
> > > said:
> >
> >> Ronin > writes:
> >>
> >>> I have seen posted here that 56 deg F is the proper cellaring
> >>> temperature, and I wonder if anyone can offer a citation for such, or
> >>> knows of any study done to show what is the proper temp and humidity
> >>> other than "common knowledge." Further, has there been any studies as
> >>> to how maturing is effected by a few degrees warmer or cooler? In my
> >>> own case, I have an uncontrolled basement room which stays about 55
> >>> deg in the winter, and 65 in the summer. And as I am advancing in age
> >>> (as which of us isn't?) I am finding myself wondering how I can push
> >>> maturity without damaging the poor babies...
> >>
> >>
> >> Good question, and I'd love to hear what others have to say.
> >>
> >> The only controlled experiments I've read about have been done by
> >> this guy (Chris Miley):
> >>
> >> http://www.winecellarsecrets.com/win...emperature.htm
> >>
> >>
> >
> > Another question brought up by this interesting website - he notes that
> > the optimum humidity is 70%, but if I raise my orchid room above 60%,
> > the room turns black with mildew. Now, that is admitedly a much warmer
> > clime, but I knew a man back East (US) who had a temp/humidity
> > controlled above ground wine cellar and the room was dripping with
> > water, and the paper cases were falling apart and some damn fine wine
> > was in very ugly bottles - all spotted with red and black mold/mildew.
> > Does anyone else put up with those conditions??
> >
>
> Something was wrong with that guy's humidity control: 70% relative
> humidity means that the air is only carrying 70% of the water it has the
> capacity to carry. Dripping water only occurs when the relative
> humidity reaches 100% (aka the dew point). What could have occured is
> that the air is set to 70% RH at a given temp, but then comes into
> contact with objects that are a lot cooler and condense the water out of
> the air. My cellar, passively cooled, stays at a fairly constant 65-80%
> RH and I have no problems with mold or mildew. I'd be especially
> careful about mildew as it can impart a TCA-like odor to things (not to
> mention eating the labels).
>
> Mark Lipton

My cabinet keeps the humidity at 65% year round. I have found mold with
75% or higher.