MangoMead
Member
- Joined
- Sep 14, 2013
- Messages
- 62
- Reaction score
- 4
Hey folks. I'm really fascinated with the SP concept. To me, beer is just not the drink for me in the heat. I really like the sweet/tart flavor profile for a refreshing drink. Plus, I relate to SP's low brow pedigree. ::
I'm pretty new at doing this fermenting thing all on my own. I used to help a friend back in Cali all the time but have not flown solo before. Plus that was all beer, I have never done any sort of wine.
I also have 2 big added challenges from my location; High ambient temperatures and lack of access to speciality supplies.
Temps here generally range from 23c to 35c, sometimes higher, very rarely lower. I can keep things a little cooler by draping wet cloth over my fermenter and keeping a fan on it, but not a lot cooler. I figure on leaving lots of headroom in the fermenter for foaming but is there anything else I ought to be thinking of doing, or should be concerned about?
As far as supplies go it's pretty limited here. A lot of guys doing beer just settle for using baking yeast, but with a trip to Bangkok I can get brewers yeast.
If I want wine specific yeast my best bet is to have a visiting friend elsewhere in the world buy it for me and bring it over when he gets here. Not a super reliable solution.
Also additives like potassium sorbate and Potassium metabisulfite I have no idea where to source. Are these really needed? I don't like the idea of extra chemical additives I can skip anyway, but I don't want to skimp on safety.
Yeast nutrients it looks like I can get by adding some raisins and bananas, and I don't care too much about a little possible cloudiness so unless there is some kind of health and safety reason to use a clarifier, I'd just as soon skip that anyway.
TIA for your help!
I'm pretty new at doing this fermenting thing all on my own. I used to help a friend back in Cali all the time but have not flown solo before. Plus that was all beer, I have never done any sort of wine.
I also have 2 big added challenges from my location; High ambient temperatures and lack of access to speciality supplies.
Temps here generally range from 23c to 35c, sometimes higher, very rarely lower. I can keep things a little cooler by draping wet cloth over my fermenter and keeping a fan on it, but not a lot cooler. I figure on leaving lots of headroom in the fermenter for foaming but is there anything else I ought to be thinking of doing, or should be concerned about?
As far as supplies go it's pretty limited here. A lot of guys doing beer just settle for using baking yeast, but with a trip to Bangkok I can get brewers yeast.
If I want wine specific yeast my best bet is to have a visiting friend elsewhere in the world buy it for me and bring it over when he gets here. Not a super reliable solution.
Also additives like potassium sorbate and Potassium metabisulfite I have no idea where to source. Are these really needed? I don't like the idea of extra chemical additives I can skip anyway, but I don't want to skimp on safety.
Yeast nutrients it looks like I can get by adding some raisins and bananas, and I don't care too much about a little possible cloudiness so unless there is some kind of health and safety reason to use a clarifier, I'd just as soon skip that anyway.
TIA for your help!