[Greenbuilding] Chest type Freezer efficiency

[Kathy Cochran]

Very nice piece on wine making.  Thank you.  Kathy

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From: greenbuilding-bounces at lists.bioenergylists.org
[mailto:greenbuilding-bounces at lists.bioenergylists.org] On Behalf Of
mrgoodbeer at juno.com
Sent: Wednesday, August 01, 2012 10:45 AM
To: greenbuilding at lists.bioenergylists.org
Subject: Re: [Greenbuilding] Chest type Freezer efficiency

Put a clipboard with inventory sheet next to the freezer, mark off what you
take out, add what you put in.
For storing wine at cellar temp, 50-55, you need a cellar, or a fridge or
freezer with the override thermostat. Ideally, you want 50-55 degrees,
something like 50-60% humidity (I forget the exact range, darkness except
when accessing the wine, and minimum of vibration (not near a busy road or
air compressor). More important than a certain temp is a stable temp that
doesn't vary much. There are special wine space conditioners costing up to
thousands that will maintain any insulated space with the proper conditions
for wine, but those are mainly for collectors and very serious hobbyists who
have more money than they know what to do with. As the most practical
choice, mine is in the crawl space at 40-75 degrees and a humidity that
makes cardboard boxes moldy and weak in a couple years. But the wine is
still good, and as arthritis makes it harder to get to, it ages longer.
To make wine, up until bottling and storage, you want 65-75 degrees. You can
fudge the temp of the fermenter itself with various methods such as putting
it in a cardboard box (with holes in opposite sides) in front of an AC vent,
wet towel and fan, 3 sided insulated box in cold corner of basement, etc.,
or it may need to be near some heat source in the winter. The Yahoo Group
called Refrigerator Alternatives will be interesting for some of you.
Do not wait until everything is perfect to start making wine (or beer). That
will never happen and you will miss drinking a lot of good stuff. See
Winemakermag.com for info on getting started, and a directory of supply
shops and winemaking groups. Beginning equipment for 6 gallon batches (30
bottles) will be around $100. The bag-in-a-box kits are relatively foolproof
and simple to process, and make some wonderful wine. They can be made any
time of the year, depending on your conditions. You can start one in half an
hour, and have it bottled in 4 to 6 weeks. Then you will know what to do if
you ever get vines planted. Don't make things more complicated than they
need to be. Just get started, and as you learn you will understand what
needs to be done next.

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