- Mar 19, 2017
- 8
- 10
Background:
I live in the SF Bay Area, the ambient RH has been about 80% coming out of a very wet winter.
I am in the process of building my first curing chamber. A couple days ago I received a wine fridge and a thermometer/hygrometer.
I have had the fridge running, with nothing in it for a couple days now. When the fridge is set at 56* the thermo/hygrometer reads about 57* and the RH fluctuates throughout the day at 75% to 82%, usually staying around 80-81%. I'm not sure, but based on the reading I have done, the RH seems a bit high to me for an empty fridge.
Am I mistaken? Is this normal and I will likely need to install a dehumidifier rather than a humidifier?
I'm going to get another hygrometer for a second reading and see that gives me a different reading.
Any thoughts from folks who have more experience would be appreciated. I understand that using a small fridge can be hard to control the temp and humidity, though given the space available to me, a wine fridge was my best option.
I'm not scared to do some tinkering and wiring, this whole process is a learning experience for me as I am a butcher, not an electrician.
Thanks.
I live in the SF Bay Area, the ambient RH has been about 80% coming out of a very wet winter.
I am in the process of building my first curing chamber. A couple days ago I received a wine fridge and a thermometer/hygrometer.
I have had the fridge running, with nothing in it for a couple days now. When the fridge is set at 56* the thermo/hygrometer reads about 57* and the RH fluctuates throughout the day at 75% to 82%, usually staying around 80-81%. I'm not sure, but based on the reading I have done, the RH seems a bit high to me for an empty fridge.
Am I mistaken? Is this normal and I will likely need to install a dehumidifier rather than a humidifier?
I'm going to get another hygrometer for a second reading and see that gives me a different reading.
Any thoughts from folks who have more experience would be appreciated. I understand that using a small fridge can be hard to control the temp and humidity, though given the space available to me, a wine fridge was my best option.
I'm not scared to do some tinkering and wiring, this whole process is a learning experience for me as I am a butcher, not an electrician.
Thanks.
