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Old 10-02-2015, 09:32 AM   #10
Champagne InHand
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Join Date: Sep 2015
Posts: 5
If you aren't in a rush, pop two 84% Boveda packs in the box and let it sit the 14 days. If you want it faster then softly wipe the cedar lightly with a new sponge and distilled water. I have a jug that I out an eighth of a teaspoon, or less of wine sulfur into. Commonly called Camden tablets but those are good for 6 gallons so a quarter of a tablet dissolved into a cup of boiling distilled water, which gets poured back into the gallon of distilled water. Practically flavorless and odorless in this quantity, you will be certain not to get any fungal microbes into your humidor. These can be found at any home brew supply or wine making supply. All of the cider mills around here stick them. They won't out white residue on the wood either. The finest wines age for up to 50 years with just a touch of the Potassium Metabisulfite, which is its chemical name. However Spanish Cedar has its own anti microbial properties so this is probably overkill on a 50ct humidor.

Get it seasoned and enjoy. Make sure to check it with a digital hygrometer after you think seasoning is complete in order to check that analog hygrometer and adjust accordingly. Good digital hygrometers with nice big displays of rH and temperature are available at well under $15US. They pay for themselves over and over as you will make tupperdors to augment the humidor. Be sure if that.


What shall we have? An '82 Margaux! Is it any good? Good....?, It will make you believe in God!
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