I went ahead and bought a used wine cooler, added a humidity controller, and small humidifier. I made a bresaola first and am working on curing a capicola to go in there next. I keep it at 55 degF and have set the controller to keep the humidity at 78%. It rises to about 82% and stays, so I just put a little 4 inch fan to act as a dehumidifier. It dropped down to 78% to 80% and stayed there. My bresaola has some beautiful white mold growing just after about 10 days in there. I can't wait the months it will take to age. I'm very excited about this new hobby I found, and appreciate the information given on this channel. Thank you so much for making it fun and rewarding. Cheers to 2 Guys Much love from California while simulating an italian cellar.
Thank you for including, at least once on screen, the degrees C value alongside deg F. It makes the information being presented so much more immediately accessible to a wider audience, without having to constantly reach for a calculator! Another great video from you, alongside many others that I am finding very useful in sausage making and curing.
Let's not overthink this stuff. Yes, I've run in and out of my box at a standard environment and never a concern. Higher temps give me more funk and humidity gives me best texture and controlled drying. I like the funk. I have used these same parameters to great success but I learned that I don't need to overthink it all. Setting up a new box at my new job, I'll be purchasing from Inkbird for this next project very soon. As a side, I'm in South Louisiana and while I've included a humidifier, it rarely runs. I also used a frost free 15 share foot, frost free fridge. Thanks for showing it again. My first suggestion is to try not to overthink it. We have the salt and cure included and we're doing well on the drying and temps. No worries. I can show countless photos of my successes since 2013 if you'd be concerned....feel free to contact and I'll share everything I know. Every formula and technique. I prefer a slower dry to develop most flavor but we can also dry at least pancetta tessa in a standard walk-in cooler. I've told many friends, it's easier and safer than we assume.
the day so far is treating me very well, thank you. i pray the same for your self an family...simple straight up culmination of facts on common and experimental sciences spanning millennia in human ingenuity of meat preparation and preservation. Sound!
Good video, can't wait for airflow lesson. I'm having a hard time finding, on line, what I consider, IMO, a good source. Not just for proper air movement within the chamber but also air exchange with air out side the chamber. I may not be available everyday to open the door. Thanks again for the great videos and all the info.
I've been subscribed to your fine channel for a week or so and I'm really enjoying it. I haven't started yet but making some great dry cured meats sounds wonderful! Plus, I had to give up a home brewing hobby for health reasons so my old fridge turned temp controlled fermentation chamber is already half way there (ok, maybe like 1/3 of the way there 😂). I'm starting to think a new hobby is in my not too distant future!
I joined in at the end. Beautiful salami there. I better get going on a mini fridge / humidifier combo. I sold my wine cooler and that would of been good. Red wine is 54 degrees I recall. And the glass door would make viewing without opening the door.
Valuable vid! I'm using blue cheese to dry age a boneless rib eye in my fridge and wrapped it in cheesecloth. Figured the roqueforti cultures in the blue cheese will jump start the nutty taste. I'm on the tail end of week 3, and probably let it go another 2 weeks and see how it is. If you're interested I can comment on how it turns out. Would be cool to see you experiment with other methods. Maybe not as "unconventional" as SVE
You are using an active control for humidity with three devices and electricity involved. One can use a tray of salt and water, probably 5 pounds table salt and 1.5 pounds water. Salt will be visibly present and not in solution. This will maintain a precise average humidity of 75.54 without controllers and without humidifiers or dehumidifiers. this salt will absorb the water evaporated from the meats and some solution may need poured off and salt added occasionally. My thought is that passive systems are always better than active, and less expensive. My questions are "would that 4% difference in humidity still produce excellent product? and Have you tried this (or be willing to?).
Dude are you getting a book out? The knowledge you share is like the Sandor Katz but in charcuterie, that book need to happen! Surely Chelsea Green Publishing would do the job!
This Goldilocks zone is exactly where I have my cheese fridge set. I think the difference might be cheese in the beginning isn't as critical to higher humidity as meats. I have a humidifier in my fridge but never needed a dehumidifier (I also live in a semi desert (Oklahoma) also) but normally the humidity with cheese levels out within a week even if I keep adding wheels to it. I am considering building another fridge just for meats since my cheese fridge has worked perfectly for 4 years and I don't want to introduce other types of molds in my box with the cheese.
LOL. I now what you mean. I had my salami chamber running smooth then I added a wheel of blue cheese to it😅. Talk about an interesting mold for salami!!
Saludos Erick Ya llevo mas de 1 añ haciendo Fuets picantes y no picantes con tu sistema y todos han salido espectaculares, utilizando neveras botelleras (2 neveras), tanto quee estoy planeando ir a mayores utilizando cuartos cava, de 2 mts x 2 mts, me podrias orientar sobre que sistemas de control y que deshumidificadores y humificadores para ese voltaje y tamaño?? Muchas Gracias de antemano/// Ricardo Gomez (Venezuela)
Yes, I would love to see that, too. Am a Little confused about the +/- tolerance settings for the humidifier/dehumidifier and cooling/heating. want to avoid the units fighting each other, ie. humidifier turns on right after dehumidifier turned off, if that makes sense.
Hello Eric. thank you for the video, very profesional as usual. I have a question for you; have you ever recorded the weight loss in % vs time, to get a graphic o table (I'm talking about %´s since I know that the total time depends on the thickness of the sausage). I'm asking because I would like to know if what I'm doing in my modified old refrigerator (living in Costa Rica definitively you need temperature and specially humidity controls) is working properly or maybe I'm drying too fast or too slow. I'm new on this and I will appreciate you guidance.
Each fridge will act a little differently. I find that my salami are taking 1 day per mm thickness to dry. So a 60mm is taking roughly 60 days. Now with that being said the beginning is drying faster than the end but that's what it works out to. The real tell is how does the finished product look. If you have any pictures I'd love to see them. I can tell you a lot by the photos. Send me an email and I'll give you my personal email for photos. twoguysandacooler.com/contact-us/
Given a confined space of a converted fridge to maintain the same temp for all projects. Is there any truth behind another youtuber's comment on a different channel which says...."The solution to hold humidity in a small space is fairly simple. Make a slurry of 3 parts salt and one part distilled water. This will maintain 75+/- 1 % humidity within the enclosed space If the slurry becomes too wet add more salt, too dry add more water (very little at a time). No need to spray or guess or even use a hygrometer. IF you like place a couple water softener pellets in the salt slurry early in the process"
Is 46 too cold with 80 percent humidity?The lowest setting on my meat fridge set is around 46, so I’m not sure if I need 55 or not. I’m assuming humidity is more important than temperature (as long as it’s around 50)?
nice content, thanks!! 2 questions though 1. do you replace the air from inside every hour? with a vent. (I read that if you dont do that it might grow mould) 2. what about UV sterilizing light? useful?
I open my chamber only once a day for 60 seconds and that's sufficient. If you use a UV sterilizing light it would certainly kill the mold but it will also kill other beneficial bacteria that are used to properly age the meat
The equipment is listed in the description. I initially viewed the: Making Cavern video: th-cam.com/video/homxPBAlyCY/w-d-xo.html I researched all of the equipment by visiting the manufacturers and reading the technical documents. Quite frankly the fixed and operating costs of this system are ideal for most people with an affordable consistent uninterrupted energy supply. The control parameters and quality of the cavern devices are more than sufficient to achieve excellent results for a long time. Spending more money on these appliances is debatable but achieving this level of control and quality for less would be difficult. I'm glad we touched on step humidity control. I don't believe it is intuitive at all, quite frankly I would have anticipated a completely different schema. My take away is that for general purposes, targeting a specific humidity value will establish satisfactory results and provide more useful valuable in sight to specific modifications, probably more akin to large quantities of a specific product and particular style. After reviewing this system I ventured away into a deeper study which provided a plethora of valuable documentation. However, I quickly realized that it is best to establish the fundamentals and explore the science and art of charcuterie using this well thought out and cost effective approach. The building blocks of practice and experience are most important. Keep it fun. If your wondering why I explored equipment in detail; I have been living without any climate conditioning, electric grid, don't even burn wood through the last -50f winters, here in a four season sub tropical climate. Cheers
I'm also looking forward to hearing more about airflow. I noticed routing appliance connection through cavern access left a positive flow. I suspected this calibrated leak was beneficial to environmental control. I admit too becoming interested in the relationships between aerobic and anaerobic conditions which I deemed later to probably be so obvious that I need to pay more attention to the details. Cheers
Hi quick question about curing chambers. If I had a room in my basement that stayed at a constant 55Deg F and I kept it at 70% relative humidity using a humidifier and dehumidifier. What other things would I need to adjust in there? would I need to have vents to allow for fresh air to enter the room? Would I need a fan to circulate the air? I am pretty sure I wouldn't want fans blowing directly onto the meat. Thank you in advance for your reply.
I went the diy chamber way but I felt like the humidifier and dehumidifier were working against each other for my liking, I just invested in a reserve 50 to solve the problem, I noticed that it has a hard time getting above 70rh Any advice ? I have your patina recipe and pepperoni in there about 10 pounds of meat
Hi Eric! Another great video, thank you! I'm just wondering that my inkbird temp controller is working well or not... I set 55 fahrenheit, but it turns on at 59 and turns off at 53. The instructions says it works properly with these lag phases... Btw I have another modified fridge for brewing, where I use a different temp controller which gives me the perfect preset temp values all the time. Is it something specific about inkbird? Do you think it's ok like that for charcuterie?
You must have the heating set point set to 2 and the cooling set point set to 4. I think mine are both set to 3. The goal is an average of 55f. Do you have a way to measure the average?
Hi, expert. I have drying chamber finally, got all the temp humidity good. But I don’t know what is the ideal air flow. I measured it by anemometer 2354 CFM. But when I researched about the ideal air flow mostly I found 0.5-2 m/s. I tried to convert the measuring unit from m/s to CFM but I couldn’t find a way. Please, advise me. All thanks in advance.
Eric did do a vid showing pieces of string hung from the drying hangers. And described minimal movement was ideal. I'm sure if you look back on his archieve you will find a helpful video.
I have a question to ask about PH I have my test piece of salami from my batch of salami I made yesterday. I only have mold-600 available to use so I used instead of flavor of italy. I followed the recipe for hungarian salami recipe, but the problem I have is my PH after 24 hrs is 5.83 (PH range called out for 4.9- 5.2 ) is the batch of salami I made still usable or do I need to chuck it? ( the chubbs of salami are wrapped in cling film for 90% humidity for 24 hrs.)
You need to get a bacterial starter culture. Flavour of Italy is just one option. There's TSPX, F-LC, SM-194. what you added was a mold. The mold is supposed to go on the outside of the salami for protection against unwanted moulds. A mold will not ferment (lower the pH) of your meat. you could let it keep hanging at room temp for 48-60 hours and test the pH then. If it hasn't naturally dropped to below 5.3 I would recommend starting over
@2guysandacooler thanks I'm making guanciale it's been in the cupboard for 2 weeks now, drying out. It's starting to get white mould on the black pepper. when the drying stage has been completed. Do I wash the pepper off? Or do I leave it on?
I went ahead and bought a used wine cooler, added a humidity controller, and small humidifier. I made a bresaola first and am working on curing a capicola to go in there next. I keep it at 55 degF and have set the controller to keep the humidity at 78%. It rises to about 82% and stays, so I just put a little 4 inch fan to act as a dehumidifier. It dropped down to 78% to 80% and stayed there. My bresaola has some beautiful white mold growing just after about 10 days in there. I can't wait the months it will take to age. I'm very excited about this new hobby I found, and appreciate the information given on this channel. Thank you so much for making it fun and rewarding. Cheers to 2 Guys Much love from California while simulating an italian cellar.
How was the finished product ?
Thank you for including, at least once on screen, the degrees C value alongside deg F. It makes the information being presented so much more immediately accessible to a wider audience, without having to constantly reach for a calculator! Another great video from you, alongside many others that I am finding very useful in sausage making and curing.
Cool. My recipes on my website have both the F and the C just an fyi in case you ever want to make some of these delicious projects😉
Thank you, -planning to!@@2guysandacooler
Let's not overthink this stuff. Yes, I've run in and out of my box at a standard environment and never a concern. Higher temps give me more funk and humidity gives me best texture and controlled drying.
I like the funk. I have used these same parameters to great success but I learned that I don't need to overthink it all.
Setting up a new box at my new job, I'll be purchasing from
Inkbird for this next project very soon.
As a side, I'm in South Louisiana and while I've included a humidifier, it rarely runs. I also used a frost free 15 share foot, frost free fridge. Thanks for showing it again.
My first suggestion is to try not to overthink it. We have the salt and cure included and we're doing well on the drying and temps. No worries.
I can show countless photos of my successes since 2013 if you'd be concerned....feel free to contact and I'll share everything I know. Every formula and technique.
I prefer a slower dry to develop most flavor but we can also dry at least pancetta tessa in a standard walk-in cooler.
I've told many friends, it's easier and safer than we assume.
U're amazing Éric, thks for this setup and welcome from France. 😎🍷
the day so far is treating me very well, thank you. i pray the same for your self an family...simple straight up culmination of facts on common and experimental sciences spanning millennia in human ingenuity of meat preparation and preservation. Sound!
Good video, can't wait for airflow lesson. I'm having a hard time finding, on line, what I consider, IMO, a good source. Not just for proper air movement within the chamber but also air exchange with air out side the chamber. I may not be available everyday to open the door.
Thanks again for the great videos and all the info.
Fantastic info. Thanks for sharing.
This channel has so much valuable information.. little did i know.. thank you man for sharing all of this.
I've been subscribed to your fine channel for a week or so and I'm really enjoying it. I haven't started yet but making some great dry cured meats sounds wonderful! Plus, I had to give up a home brewing hobby for health reasons so my old fridge turned temp controlled fermentation chamber is already half way there (ok, maybe like 1/3 of the way there 😂). I'm starting to think a new hobby is in my not too distant future!
I joined in at the end. Beautiful salami there. I better get going on a mini fridge / humidifier combo. I sold my wine cooler and that would of been good. Red wine is 54 degrees I recall. And the glass door would make viewing without opening the door.
If you have a glass door your fridge has to be In a dark place were there is absolutely no sunlight.
Thanks, Eric!
Valuable vid!
I'm using blue cheese to dry age a boneless rib eye in my fridge and wrapped it in cheesecloth. Figured the roqueforti cultures in the blue cheese will jump start the nutty taste. I'm on the tail end of week 3, and probably let it go another 2 weeks and see how it is.
If you're interested I can comment on how it turns out. Would be cool to see you experiment with other methods. Maybe not as "unconventional" as SVE
I put it in a food processor with water 2:1 and basically smeared it all over and wrapped it all in a cheesecloth
@@KingoftheJiangl very interesting!!
Beautiful! 🥰
You are using an active control for humidity with three devices and electricity involved. One can use a tray of salt and water, probably 5 pounds table salt and 1.5 pounds water. Salt will be visibly present and not in solution. This will maintain a precise average humidity of 75.54 without controllers and without humidifiers or dehumidifiers. this salt will absorb the water evaporated from the meats and some solution may need poured off and salt added occasionally.
My thought is that passive systems are always better than active, and less expensive. My questions are "would that 4% difference in humidity still produce excellent product? and Have you tried this (or be willing to?).
Heavens to Betsy, What wonderful salami's
What was that Giant one ? looks divine !!!!!
Dude are you getting a book out? The knowledge you share is like the Sandor Katz but in charcuterie, that book need to happen! Surely Chelsea Green Publishing would do the job!
This Goldilocks zone is exactly where I have my cheese fridge set. I think the difference might be cheese in the beginning isn't as critical to higher humidity as meats. I have a humidifier in my fridge but never needed a dehumidifier (I also live in a semi desert (Oklahoma) also) but normally the humidity with cheese levels out within a week even if I keep adding wheels to it. I am considering building another fridge just for meats since my cheese fridge has worked perfectly for 4 years and I don't want to introduce other types of molds in my box with the cheese.
LOL. I now what you mean. I had my salami chamber running smooth then I added a wheel of blue cheese to it😅. Talk about an interesting mold for salami!!
Saludos Erick Ya llevo mas de 1 añ haciendo Fuets picantes y no picantes con tu sistema y todos han salido espectaculares, utilizando neveras botelleras (2 neveras), tanto quee estoy planeando ir a mayores utilizando cuartos cava, de 2 mts x 2 mts, me podrias orientar sobre que sistemas de control y que deshumidificadores y humificadores para ese voltaje y tamaño?? Muchas Gracias de antemano/// Ricardo Gomez (Venezuela)
Awesome video as always. By any chance you can share your Inkbird settings ? Thanks
Yes, I would love to see that, too. Am a Little confused about the +/- tolerance settings for the humidifier/dehumidifier and cooling/heating. want to avoid the units fighting each other, ie. humidifier turns on right after dehumidifier turned off, if that makes sense.
Hello Eric. thank you for the video, very profesional as usual. I have a question for you; have you ever recorded the weight loss in % vs time, to get a graphic o table (I'm talking about %´s since I know that the total time depends on the thickness of the sausage). I'm asking because I would like to know if what I'm doing in my modified old refrigerator (living in Costa Rica definitively you need temperature and specially humidity controls) is working properly or maybe I'm drying too fast or too slow. I'm new on this and I will appreciate you guidance.
Each fridge will act a little differently. I find that my salami are taking 1 day per mm thickness to dry. So a 60mm is taking roughly 60 days. Now with that being said the beginning is drying faster than the end but that's what it works out to. The real tell is how does the finished product look. If you have any pictures I'd love to see them. I can tell you a lot by the photos. Send me an email and I'll give you my personal email for photos. twoguysandacooler.com/contact-us/
Given a confined space of a converted fridge to maintain the same temp for all projects. Is there any truth behind another youtuber's comment on a different channel which says...."The solution to hold humidity in a small space is fairly simple. Make a slurry of 3 parts salt and one part distilled water. This will maintain 75+/- 1 % humidity within the enclosed space If the slurry becomes too wet add more salt, too dry add more water (very little at a time). No need to spray or guess or even use a hygrometer. IF you like place a couple water softener pellets in the salt slurry early in the process"
nice!
Do you use any kind of air circulating fan inside the cabinet?
was that airflow video ever made?
Is 46 too cold with 80 percent humidity?The lowest setting on my meat fridge set is around 46, so I’m not sure if I need 55 or not. I’m assuming humidity is more important than temperature (as long as it’s around 50)?
nice content, thanks!!
2 questions though
1. do you replace the air from inside every hour? with a vent.
(I read that if you dont do that it might grow mould)
2. what about UV sterilizing light? useful?
I open my chamber only once a day for 60 seconds and that's sufficient. If you use a UV sterilizing light it would certainly kill the mold but it will also kill other beneficial bacteria that are used to properly age the meat
@@2guysandacooler ok, thanks! that makes sense.
so UV light would be ok to sterilize the fridge if its empty.
The equipment is listed in the description. I initially viewed the: Making Cavern video: th-cam.com/video/homxPBAlyCY/w-d-xo.html
I researched all of the equipment by visiting the manufacturers and reading the technical documents.
Quite frankly the fixed and operating costs of this system are ideal for most people with an affordable consistent uninterrupted energy supply.
The control parameters and quality of the cavern devices are more than sufficient to achieve excellent results for a long time. Spending more money on these appliances is debatable but achieving this level of control and quality for less would be difficult.
I'm glad we touched on step humidity control. I don't believe it is intuitive at all, quite frankly I would have anticipated a completely different schema. My take away is that for general purposes, targeting a specific humidity value will establish satisfactory results and provide more useful valuable in sight to specific modifications, probably more akin to large quantities of a specific product and particular style.
After reviewing this system I ventured away into a deeper study which provided a plethora of valuable documentation. However, I quickly realized that it is best to establish the fundamentals and explore the science and art of charcuterie using this well thought out and cost effective approach. The building blocks of practice and experience are most important. Keep it fun.
If your wondering why I explored equipment in detail; I have been living without any climate conditioning, electric grid, don't even burn wood through the last -50f winters, here in a four season sub tropical climate.
Cheers
I'm also looking forward to hearing more about airflow. I noticed routing appliance connection through cavern access left a positive flow. I suspected this calibrated leak was beneficial to environmental control. I admit too becoming interested in the relationships between aerobic and anaerobic conditions which I deemed later to probably be so obvious that I need to pay more attention to the details.
Cheers
What is the highest setting on those humidifiers?
With a frost free refrigerator, why is a dehumidifer needed? Can one not control the defrost cycle of the refrigerator itself?
no unfortunately it's not accurate enough. Check out my series on "Cavern". This is a prototype unit that tried to do just that. It was a fail..
Hi quick question about curing chambers. If I had a room in my basement that stayed at a constant 55Deg F and I kept it at 70% relative humidity using a humidifier and dehumidifier. What other things would I need to adjust in there? would I need to have vents to allow for fresh air to enter the room? Would I need a fan to circulate the air? I am pretty sure I wouldn't want fans blowing directly onto the meat. Thank you in advance for your reply.
I went the diy chamber way but I felt like the humidifier and dehumidifier were working against each other for my liking, I just invested in a reserve 50 to solve the problem, I noticed that it has a hard time getting above 70rh Any advice ? I have your patina recipe and pepperoni in there about 10 pounds of meat
Eric, when you clean your cavern do you use bleach? Would it affect the good mold? Or is it in the air? Thanks for the video
If you sanitize your chamber it will kill everything in it. Good and bad. I rarely clean it (unless there's a problem that I'm dealing with)
Hi eric if my fridge already came with a built in thermostat I guess I don't need to buy the Temperature controller right?
It depends. Does your fridge have a 55f (13c) setting? If it does then you don't need a temp controller (at least not at first)
@@2guysandacooler thanks for answering buddy I will keep you posted I'm just waiting for it to be delivered
Hi Eric! Another great video, thank you!
I'm just wondering that my inkbird temp controller is working well or not... I set 55 fahrenheit, but it turns on at 59 and turns off at 53. The instructions says it works properly with these lag phases... Btw I have another modified fridge for brewing, where I use a different temp controller which gives me the perfect preset temp values all the time. Is it something specific about inkbird? Do you think it's ok like that for charcuterie?
You must have the heating set point set to 2 and the cooling set point set to 4. I think mine are both set to 3. The goal is an average of 55f. Do you have a way to measure the average?
@@2guysandacooler Yeah, more or less I got the average 55f. Thank you for your answer!
Hi Eric do I still need an ink bird temp controller if I have a chillroom fitted with an ac with a built-in temp controller?
nope. As long as you can maintain an average of 55f you are good to go
@@2guysandacooler what about a humidifier and dehumidifier would I still need those too?
Ok if a
Hello, wat type of casings do you use?
I use lots. For salami I mostly use collagen casings (sometimes fibrous)
Hi, expert. I have drying chamber finally, got all the temp humidity good.
But I don’t know what is the ideal air flow. I measured it by anemometer 2354 CFM. But when I researched about the ideal air flow mostly I found 0.5-2 m/s. I tried to convert the measuring unit from m/s to CFM but I couldn’t find a way. Please, advise me.
All thanks in advance.
Eric did do a vid showing pieces of string hung from the drying hangers. And described minimal movement was ideal. I'm sure if you look back on his archieve you will find a helpful video.
I can use that for the mean time, but I wish if there is more accurate information. As air will be blowing day and night.
Do you recommend the dry aging sheets or the steak aging sheets for refrigerator curing?
I have been using the collagen sheets with really good results, so far I have used Eric's recipe for Copa and Basturma!!
I am using the UMAI dry casings with very good results. Thank you
You can use both but the dry aging sheets from the sausage maker give me slightly better results..
what type of dehumidifier do you recommend?
Here you go: th-cam.com/video/5pprS-jHAeM/w-d-xo.html
I have a question to ask about PH I have my test piece of salami from my batch of salami I made yesterday. I only have mold-600 available to use so I used instead of flavor of italy. I followed the recipe for hungarian salami recipe, but the problem I have is my PH after 24 hrs is 5.83 (PH range called out for 4.9- 5.2 ) is the batch of salami I made still usable or do I need to chuck it? ( the chubbs of salami are wrapped in cling film for 90% humidity for 24 hrs.)
You need to get a bacterial starter culture. Flavour of Italy is just one option. There's TSPX, F-LC, SM-194.
what you added was a mold. The mold is supposed to go on the outside of the salami for protection against unwanted moulds. A mold will not ferment (lower the pH) of your meat.
you could let it keep hanging at room temp for 48-60 hours and test the pH then. If it hasn't naturally dropped to below 5.3 I would recommend starting over
@2guysandacooler thank you for the direction sir. I really appreciate your help again.
How do you store your cured meat when it's completed dry period
You can vac seal it and store it in the refrigerator. It will last 4-6 months
@2guysandacooler thanks I'm making guanciale it's been in the cupboard for 2 weeks now, drying out. It's starting to get white mould on the black pepper. when the drying stage has been completed. Do I wash the pepper off? Or do I leave it on?
@@haydos4949 you can. A vinegar or wine wash works
@@2guysandacoolerthankyou im all new to this
Hello, my humidity is between 77 and 83...is a good are or I have to drop it?
Looks pritty dam good. That's very stable