Posted on May 1, 2010.
My question is about the vapor barrier in the basement. I am essentially a basement of new basement? The cellar will be a concrete box (4x3.5x2.4 meters) underground. Is a vapor barrier go outside the box or inside? The weather here (Singapore) are in the nineties, the humidity is in the 85 +% range. All recommendations on the thickness of walls, insulation and vapor barrier? This is a new construction so I would love to do!
Sincerely,
Midas
No offense, but Paris is not in the 90s with a humidity of 85%, 24/7/365.
I think you should assume that the SEAL concrete during the first outside would be prudent, and at least something under the ground and certainly not below any possible high water table.
Not knowing at all if you intend to finish the interior concrete, if the structure is underground, and may be supposed to be a parent, a constant temp, and dry, then I see no need for an interior wall, unless you intend to "finish" the interior walls.
It also seems that they are "prey" of wines, are not strictly refrigerated. I think I'll probably want a decent humidity / temp gauge in place and possibly a dehumidifier. In any case I think I want to prepare the box, and know that conditions over a period of time, before storing.
You say concrete box, underground. Will it be pre-formed slabs, or a box, similar to a septic tank, or concrete blocks on a slab?
Beyond that, though I will not be as harsh, I think I want to consult with Wine "experts" first, then the contractors. Whether or not the private or public consumption, whether it may be important in a wine cellar filled with wine, which has grown mold or turn to vinegar products.
Steven Wolf
Just my 2 "sense"
''This is a new construction so I want to do it!''
So you are asking total strangers ????? Are you mad???
