mobilekasey
Member
I'm on day 3 and my garage smells like I'm living inside of a bud just from the fridge. I've never had a problem with terps being suppressed.
Thermoelectric wine cooler drying and curing - DIY
- Thread starter Hook Daddy
- Start date
misterlaxx
Well-Known Member
can I get a take on this?
My most successful when dry curing traditionally was a 70deg Temp with around 55-65 H in double sliding door closet.
I'm attempting to now go from 65deg temp 72 H and down, wanted to ask if anyone thinks going 10 down from 65Deg Temp will affect anything, or would I be better off keeping consistent 65? I heard this one dude talk about his dry/curing in a shed in Norcal, he spoke about keeping it around 80s even 90s in the first day or 2 of Drying to begin the "fermentation", thought that made a lot of sense doing Cobbing myself, and knowing you have to have an initial sweat of like ..shit I forgot, 90? 100 or more degrees to begin the process.
Food for thought, but would love feedback
gah bless all
My most successful when dry curing traditionally was a 70deg Temp with around 55-65 H in double sliding door closet.
I'm attempting to now go from 65deg temp 72 H and down, wanted to ask if anyone thinks going 10 down from 65Deg Temp will affect anything, or would I be better off keeping consistent 65? I heard this one dude talk about his dry/curing in a shed in Norcal, he spoke about keeping it around 80s even 90s in the first day or 2 of Drying to begin the "fermentation", thought that made a lot of sense doing Cobbing myself, and knowing you have to have an initial sweat of like ..shit I forgot, 90? 100 or more degrees to begin the process.
Food for thought, but would love feedback
gah bless all
What is the biggest wet load someone has been able to successfully dry/cure using one of these DIY setups? My biggest thing about not going this route is the capacity limits due to the small wine coolers being used. Im having a hard time trying to find a bigger thermoelectric cooler/fridge bigger than a 20 bottle wine cooler. I understand the way thermoelectric cooling works best with smaller spaces (why they don’t make bigger coolers/fridges with this tech) but I’m looking at a multi-pound crop this fall. (I have time to figure out logistics of drying/curing) I’ve read roughly 15/20 pages of this thread and just thought I’d rather ask this before continuing, but has anyone been able to process more than 2 lbs of wet product? Lets say somewhere around 5 lbs of wet product in one go?
misterlaxx
Well-Known Member
wonder if doing a vertically shelved solution with multiple peltier ports and duhu's with outlets would work in a meat chest
I know there are people that really go out on the DIY and build their own box, i would just assume using multiple peltiers to manipulate a bigger environment would require some linking/programing between all of them to properly work/turn off/on when needed. Which would be something I do not believe I am capable of doing without some direction/help.