Accilmating a new cellar

I've recently converted an understair space into a cellar, about 3 x

11 ft. Fully insulated (both rigid and batting), and a vapor barrier. Im running a Koolspace 300. My racking hasnt arrived, so Ive just put all my wine (wooden bins, and cardboard boxes) into the cellar. Its pretty full, especially with all the cardboard boxes. I fired up the Koolspace, and within about 10 hours, it is maintaining about 60F pretty good. It is also maintaining a constant 47deg humidity. I think that is a little low. Questions:

How often should the Koolspace fire up in a day to maintain temperature?

Will the humidity eventually rise? or is all the cardboard absorbing all the moisture?

Should I use a humidifier for a couple of hours a day to help the humidity?

TIA

Randall

That depends on the ambient temperature outside the cellar, how effective your insulation is, how much thermal mass in the cellar the unit has to bring down to the set point temperature, how many times per day you enter and leave the cellar, and how long you remain therein.

IOW, the answer to your question is indeterminate from the info you've furnished.

Unless the A/C unit has humidity control as well (which implies a water connection), the RH will tend to remain low - especially during the warmer season.

The topic of cellar humidity is a very contentious issue among oenophiles. Some believe that it's vitally important that the humidity be maintained just as diligently as the temperature. Others (myself included) think it isn't terribly important, and that cool, stable temperature is everything. Personally, I don't want moldy cardboard and labels in my cellar, so I don't worry about it.

Tom S