We mocked up our zinc fascia today. And put three yellow cedar shakes on. It is cool. Way cool.
After we finalize the design, the installation crew from Wildcat Metals will arrive on our job site on Thursday morning so they can work through and finish putting the zinc facia on the gables by Tuesday, December 21. The natural zinc material is from Rheinzink and the yellow cedar shakes are from BCF Shake Mill in Shanty Bay, Canada.
Time in 2010 is dwindling quickly – we leave for Edmonton early on December 22.
Designing the Cooling Panel System in Our Wine Cellar
Our home will be heated using geothermal heat exchange. As a byproduct of making hot water, we will make cold water. That cold water will be put back into the ground. Instead of putting the cold water back into the ground and making our overall geothermal system less efficient, we will use the cold water to chill our wine in the Wine Cellar. How cool is that?
Way cool …
While a great idea, using the waste cold water to keep our Wine Cellar cool requires an immense amount of design work. Fortunately, we have an outstanding design team! Markus Benzenhofer, from Twa Panel Systems, and Ken Martin, from Silicon Valley Mechanical are world class professionals, and know how to move BTUs from room-to-room, and from the exterior of a structure to inside that same structure. And, of course, visa versa.
Bryan met with Markus today to specify the cooling panels for the ceiling of the Wine Cellar. As well, there are other aspects of the design that they reviewed, including how to move the chilled water to and from the West Mechanical room.
They took detailed measurements so Markus could calculate how many BTUs could be ‘dumped’ into the Wine Cellar and how those BTUs could be controlled by the system that Ken Martin is designing.
The mechanics of moving the waste cold water to the Wine Cellar is important as the structural elements of the Wine Cellar must be designed to work effectively. The order of construction must be determined as well as the structural strength required by racks that hold the wine bottles.
If the capacity of the Wine Cellar is 2,900 750-ml bottles and each bottle weighs 1.0 kilo then the total weight of each of the three racks (when full) will be more than 2,000 lbs. When we experience an earthquake of, say, 8.8, we don’t want the wine rack to collapse. 575 gallons of wine would make a huge mess. The wine racks must be strong. We don’t want to cry over spilled wine (but we would).
During the discussion, Markus raised a very important point. We should consider having some ‘fast’ heating in the Wine Dining as anyone in there needs to be comfortable in order to enjoy the wine. We will consider and evaluate using electrically operated radiant in the floor where people will be seated. This is important, especially for Jo-Anne’s comfort (Bryan can suffer cold feet, Jo-Anne cannot).