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65 is way to warm for reds, has be at least European room temperature (60) if not basement temperature (54-57). If you planning on keeping wines for the long hall then your storing reds mostly and your temp should be 55. If cellar is for holding wines to drink and if you have a fair balance of red and white bring it to around 60. When drinking the whites, yank them out 15-20 minutes before and ice (50 percent ice, 50 percent water) in ice bucket. When drinking reds depending on age/variety/etc place in fridge or decant.
Aside from temp make sure cellar is not in line of direct sunlight nor placed near anything that vibrates often (washer/dryer dishwasher/fridge, etc). If storing for long hall you might also consider wine labels for neck of bottle so that you don’t need to disturb resting bottles to find the bottle you’re looking for.
While I am by no means a wine pro I am passionate about wine. Treating your wines right will only enhance the experience of drinking them in my opinion.
A water fountain... otherwise fill an empty bottle of wine up and use a washcloth to plug the hole and tilt over a bucket. Secure the setup in place and water will slowly drip out. Any variation of this setup works (i.e., an intravenous setup.)

50-55 is not an issue per se. Unless it is 50 in the morning and 55 in the afternoon everyday.

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