The cellar will be a concrete box (4×3.5×2.4 meters) under ground. Does a vapour barrier go on the outside of the box or on the inside? The temps here (Singapore) are in the nineties, humidity is in the 85%+ range. Any recommendations on wall thickness, insulation and vapour barrier? This is a new construction so I would like to do it right!
Regards,
Midas
DIY Doc // Mar 28, 2010 at 1:34 pm
No offense but Singapore is not in the 90′s with 85% Humidity, 24/7/365.
I think you should assume that SEALING the concrete at the exterior first, would be prudent, and at least anything below ground level, and certainly anything below any possible high water table.
Not knowing at all if you intend to finish the interior concrete, if the structure is below ground, and can be assumed to remain at a relative, constant temp, AND DRY, then I see no need for an interior barrier, unless you intend to "Finish" the interior walls.
It sounds also like these will be "racked" wines, not strictly refrigerated. I think I’d probably want a decent humidity/temp gauge set up, and possibly a de-humidifier. In any case I think I’d want to prep the BOX, and know it’s conditions over a time period, before ever stocking it.
You state Concrete box, underground. Will this be pre-formed, reinforced slabs, or a BOX, similar to a Septic Tank, or Concrete Block on a slab?
Beyond that, though I won’t be as rude, I suspect I’d want to consult with WINE "EXPERTS" first, then construction contractors. Whether or not this is for private or public consumption, either might matter, in a fully stocked Wine cellar, that grew mold or had product turn to Vinegar.
Steven Wolf
Just my 2 "sense"
alvarz // Mar 28, 2010 at 1:34 pm
”This is a new construction so I would like to do it right!”
So you are asking complete strangers????? are you nuts???
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