Thermoelectric wine cooler drying and curing - DIY

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
 
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?
 
Zuna said:
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?
Click to expand...
wonder if doing a vertically shelved solution with multiple peltier ports and duhu's with outlets would work in a meat chest
 
misterlaxx said:
wonder if doing a vertically shelved solution with multiple peltier ports and duhu's with outlets would work in a meat chest
Click to expand...
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.
 
Zuna said:
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?
Click to expand...
I made two because one does not do much more than a lb dried. I still end up hanging some at times, but the best bud goes in the coolers.
 
misterlaxx said:
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
Click to expand...
Fermenting and drying/curing work differently, if you’re going the Cobb route the cooler is probably not needed. I have never tried fermenting bud but after this last Malawi grow I might just take a stab at it in the near future. Traditional dry/cure calls for the temps to stay relatively low to preserve the terps, I stay between 55-60f for most of my drys. Everyone has their own preferences though, give both ways a shot and let us know what you find.
 
Hook Daddy said:
Fermenting and drying/curing work differently, if you’re going the Cobb route the cooler is probably not needed. I have never tried fermenting bud but after this last Malawi grow I might just take a stab at it in the near future. Traditional dry/cure calls for the temps to stay relatively low to preserve the terps, I stay between 55-60f for most of my drys. Everyone has their own preferences though, give both ways a shot and let us know what you find.
Click to expand...
will do captain my captain! :)

Yeah, I'm just referring to the method (akin to sweating) possibly justifying the 65 temp, I'm gonna run it at 65 all the way and see how she goes :), and aiming to go around 57ish Humidity. I found last cure in the box at 60 Humidity was too wet, I have a moisture meter (basic construction model), and currently at second day 71.5. I have 4 more plants coming down in the next week, ugh, tapering in the first wine cooler will be a fun :) but got 2 more for more mass.
Cheers!
 
Zuna said:
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.
Click to expand...
yeah brother I'm not sure, I do know maybe around 10 pages back (I'll look when I have some time), but dude made a custom box that looks to hold significantly more than our SOP instructed Koolatron. I'm sorry dude, not too sure how to go about it, but I know for sure you can wire them up directly to a battery, like shown in this video:
, maybe you can...parallel? Series? (I'm not an electrical genius :/), with a large enough PSU.

Maybe someone can chime in with Physics/Electrical Knowledge :)
 
misterlaxx said:
yeah brother I'm not sure, I do know maybe around 10 pages back (I'll look when I have some time), but dude made a custom box that looks to hold significantly more than our SOP instructed Koolatron. I'm sorry dude, not too sure how to go about it, but I know for sure you can wire them up directly to a battery, like shown in this video:
, maybe you can...parallel? Series? (I'm not an electrical genius :/), with a large enough PSU.

Maybe someone can chime in with Physics/Electrical Knowledge :)
Click to expand...
It’s not really difficult to build a bigger one, the issue is the efficiency, which is why larger ones are not commercially available. The larger the area the more TECs you need to bring the temp down, and the amount of electricity required rapidly increases with the volume you are cooling, so multiple smaller units are much more efficient to run than one large unit. They do make wine coolers up to 38 bottle now, so almost twice the size of the 20 bottle I would think. I don’t see commercial rigs getting much bigger. If operating costs are not an issue you could somewhat easily convert a large fridge, but it would be expensive to run and if not completely full each run a waste compared to filling a couple smaller units and drying that way. Just my .02
 
Hook Daddy said:
It’s not really difficult to build a bigger one, the issue is the efficiency, which is why larger ones are not commercially available. The larger the area the more TECs you need to bring the temp down, and the amount of electricity required rapidly increases with the volume you are cooling, so multiple smaller units are much more efficient to run than one large unit. They do make wine coolers up to 38 bottle now, so almost twice the size of the 20 bottle I would think. I don’t see commercial rigs getting much bigger. If operating costs are not an issue you could somewhat easily convert a large fridge, but it would be expensive to run and if not completely full each run a waste compared to filling a couple smaller units and drying that way. Just my .02
Click to expand...
sold ! yeah, I put in for warranty for the 2nd one I bought, cause something with the board (possibly that blue conductor or whatnot might've burnt out), or a temp sensor in the Peltier Fan went bad, but I found it was something with the board as I applied the aforementioned solution in the Wine Cooler repair guy vid, but it was under a year...BAM! 3 Koolatrons babeh!! lol
 
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