A Tour of the Cozy and Functional Cellar in the Cabin

TLDRTake a tour of the newly completed cellar in the cabin, which includes sections for storing potatoes and root vegetables, as well as potential spaces for aging cheese and curing meat. The cellar is well-insulated to maintain a constant temperature and prevent mold growth. The wood foundation and walls provide a unique and cozy atmosphere.

Key insights

🥔The cellar includes a dedicated section for storing potatoes and root vegetables at a cool and consistent temperature.

🧀There are potential plans to convert a section of the cellar into a cheese cave for aging homemade cheese.

🍖Another section of the cellar may be used for curing and preserving meat, such as venison or pig hams.

🌡️The cellar is well-insulated to maintain a constant temperature, with careful consideration given to the wood foundation and walls.

🚪The cellar features strategically placed vents and fans to ensure proper airflow and prevent mold growth.

Q&A

What is the size of the cellar?

—The cellar measures approximately 5 feet by 9 feet, with a height of 53 inches.

What is the cellar primarily used for?

—Currently, the cellar is mainly used for storing potatoes and root vegetables. However, there are plans to potentially convert sections into a cheese cave and a meat-curing area.

How is the cellar insulated?

—The cellar is well-insulated to maintain a constant temperature. The wood foundation and walls are carefully designed to prevent mold growth and ensure a cozy atmosphere.

What are the temperature conditions in the cellar?

—The cellar is designed to maintain a cool temperature of around 5 degrees Celsius, which is ideal for storing root vegetables. It can also be adjusted for specific needs, such as aging cheese or curing meat.

How is ventilation ensured in the cellar?

—The cellar features strategically placed vents and fans to ensure proper airflow and prevent mold growth. The placement of the vents allows for equal air intake and outflow.

Timestamped Summary

08:13Introduction to the completed cellar in the cabin.

12:50Explanation of the cellar section dedicated to storing potatoes and root vegetables.

13:49Discussion about potential plans to create a cheese cave and a meat-curing area in the cellar.

19:58Overview of the challenges faced in building and insulating the wood-based cellar.

23:42Final tour of the finished cellar and mention of potential future changes.

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