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I have a small wine cellar in my basement for long term storage and a small U-Line under the counter unit in my kitchen in my home in Washington, DC.

In both cellars I have been losing 1/8 - 1/4" of wine in about 95% of my wine. There is no sign of leaks (no wine residue, etc.), the corks in the bottles I have opened that have lost some wine are perfect, a small ring around the bottom and the wine tastes exactly as it should.

However, I continue to lose wine without any explanation. The past two days I bought a bottle each day, put one in each of the cellars and marked the wine levels. Today I see that the wine has leeked once again roughly 1/8" - 1/4".

The specifics on the cellars are as follows:

The basement cellar measures 8 feet wide by 2 ft deep and has a Whisperkool 1600 in it. I built this myself per the Whisperkool instructions. Typical temperature range given by a bottle probe is 54.5 - 55 degrees with a hunidity range of 68 - 71%. The room has a temperature range of 58 - 60 degrees and a typical humidity of 48 - 51%.

The U-Line has no measurements other than the standard setting for temperature is between 55 - 60 degrees.

I have spoken to a number of wine retailers, friends with cellars, and even wine cellar contractors and no one has been able to offer a solution.

If anyone can help, it would be much appreciated.
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Maybe the wine takes up less volume as it cools down. I know when liquids cool (turn to ice) they expand but maybe when they only cool to 58 degrees they constrict like solid objects. Other than that I have no clue. If you are only missing 1/8 to 1/4 of an inch I would assume the fluid is taking up less volume of the bottle. If you are missing 1/4 to 1/8 of a bottle then I would be worried. Eek
It might be the Wine Fairy!

Measure a new bottle straight from the store vs a wine bottle you've had a long time over the next couple of weeks.

How confident are you in your humidity measurement?

I highly doubt there is temperature "contraction" with it getting cooler that you could measure. You could easily eliminate that by warming a bottle back up and remeasuring it (and then drinking it!).

Give us more data!!
There's no need to worry... your wine is just contracting.

When most objects cool they contract. Water; however, has the unique propetry that once the temp. decreases to 4 degrees C, it actually starts to expand until it reaches 0 degrees C. Since wine is mostly water, your wine is just contracting from the warmer temperature you originally had it stored, to your new, cooler cellar temp. A variation on Lentini's experiment should work. Since you have already measured the location of the fill, take the wine out of your cellar and put it on your countertop. Measure the fill after a few hours... it should be higher than your mark.

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