Small “cellar” in NYC apartment

I would go for deep closet. If you could insulate the box some how, or use a cooler, you could rotate out reusable cold packs in the summer to keep the heat down.

 

I'm a couple months late in seeing this post, but when I lived in a small apartment, I got a beverage fridge and a temperature regulator to set it at 55. It was about 1.5x1.5 foot in the bedroom corner, basically served as a night stand.

 

You can get Wine Coolers that you can set as high as 61 degrees, so that would work
https://www.homedepot.com/p/Magic-C...Cooler-in-Stainless-Steel-HMWC44DZ/305026426?

 

A beverage cooler that allows you to store the bottles upright is a better option honestly. Storing upright exposes less surface area of the liquid to oxygen which will help to preserve flavors and slow oxidation. I've been using a beverage fridge from Insignia for the last five years and its been very impressive in terms of maintaining consistent temperatures as well as the compacity that it will hold. Digital temperature controls, led lighting and movable shelving for different sized bottles and cans. Honestly can't find a better deal out there.

Here's a link to the one I have:

Insignia™ 115-Can Beverage Cooler Stainless steel NS-BC115SS9 - Best Buy

 

No way, the space between the (crown) cork and beer is saturated with alcohol and beer, there is hardly any oxygen in the bottle. So no oxidation whatsoever (unless the (crown) cork is damaged and allows oxygen to enter).
My adagio: storing upright in case of crown cork, storing horizontally for corked bottles.
Storing horizontally has the benefit of the yeast cells being able to eat fermentable sugars more easily once they wake up (being hungry). Do not store crown corked bottles horizontally because of 'paint' and plastic touching the beer.

 

Yeah, but no.

The headspace of most all beer has plenty enough oxygen to damage beer. Premier bottling lines aim for 1 ppb or less, and 1 ppb is plenty. That may not be a bad thing, and circumstances vary. This is a separate discussion though. The whole point of this group is to discuss the pro's and con's of aging after all.

Stating "no oxidation whatsoever" is simply incorrect. Plenty of oxygen is present in all bottes. Cans too.

Further, all corks allow some oxygen ingress. That's a fact. Again, damage is sometimes not damage but rather a desirable outcome.

Finally, nobody has ever had a plastic or paint (?) flaw as a result of storing crowned bottles horizontally, least not around here.

Finally, again.
Yeast consumes fermentable sugar more easily when the bottle is horizontal? But not vertical? Is that so? Where is this coming from? Why?

I don't mean to come down hard on you, but really, your advice is suspect. Your experiences may differ. These blanket statements are pretty much bullshit. We are here to provide factual evidence after all. It's a whole lot of B.S. you're spewing as far as i can see.

Cheers

 

I do believe that a video from saison Dupont was posted on these forums once where they discussed their experiments with bottle conditioning and aging their different sized bottles in different positions. I don't recall the results but do recall that a difference was found.

But yeah, in general, these kinds of blanket statements aren't usually very useful or truly informative