wine yeast?

[Mr Earl]

I want to track down a supplier for wine making supplies. I ran a google and there might be a place in Banglapoo, but found nothing specific.
I wonder where the local wineries get thier supplies?

[aging one]

imported would be my guess. Where do you plan to get your grapes? That would seem to be the biggest problem. What about keeping the room where they are fermenting cool? In fact the whole process. You have me googling now.

[DrAndy]

easy enough to make bad wine

all the ingredients are available (my friend gets his from the local wine makers, they seem happy to sellhim some yeast)

but the grapes are poor; think about making fruit "wine", they can be good if you don't make them sweet

[liveinlos]

Can try to contact Granmonte winery in Pak Chong and ask them where they get their yeast

[oldgit]

Use supermarket juices with no preservatives in them (not the drink)

Easy White Table Wine.
1ltr white grape juice,
1ltr apple juice (or whatever you fancy),
700g sugar,
1tsp citric acid,
1 sachet GP yeast,
1tsp yeast nutrient,
water to 4.5ltr.

get a friend to send sachet of wine yeast from home About £1.00 and your away

[Mr Earl]

I'm going to make mead, so grapes aren't in the equation. I need some sort of champagne yeast.
I'm also needing bottling gear. Either corks or capping stuff.

[aging one]

Then you are going to have to import. But mead thats old time stuff, let me have a look again.

[aging one]

Be sure to test different brands of water, I find my 10 year old Amway filter likes dough and yeast the most.. Most bakery's and confectionery places use only one water and it varies place by place. Now back to looking.

My friends confectionery business that he makes money on depends on Nam Singh believe it or not.

[withnallstoke]

I need some sort of champagne yeast.

. Why?

[aging one]

The ba ba ba boom factor when it is uncorked it seems...

[superman]

I need some sort of champagne yeast.

Ebay for all those hard to find items in Thailand. champagne yeast | eBay

[oldgit]

just phoned my home brew shop they only send to Europe, Champagne yeast £1.15 per sachet

[DroversDog]

I want to track down a supplier for wine making supplies. I ran a google and there might be a place in Banglapoo, but found nothing specific.
I wonder where the local wineries get thier supplies?

By the taste of there wines they would be getting the yeast to produce their wine from between their toes.

[DroversDog]

This would be the closest source - iBrew Liquid & Dry Yeast

[withnallstoke]

By the taste of there wines they would be getting the yeast to produce their wine from between their toes.

Or higher up.......................................the food chain.

[Mr Earl]

I need some sort of champagne yeast.

. Why?

I gather that using the champagne yeast the fermentation is rapid and will crowd out the native yeasts controling the fermentation better. Though I understand a reasonably acceptable brew can be made with native yeast which is simply already in the enviroment or in the fruit I will add to the mix.
I've been making fruit enzyme/vinegar and that starts fermenting just fine all by itself. All the batches I started about 10 months ago have turned out pretty good.

[Mr Earl]

This would be the closest source - iBrew Liquid & Dry Yeast

Thanks they have exactly what I want; the Lavin 71-1122. In a pinch I'd wager good old Coopers ale yeast would work just fine. When I used to make ale that was all I ever used.
I'll probably have to get caps and a capper from down there too.

[Mr Earl]

The ba ba ba boom factor when it is uncorked it seems...

The carbonation happens when you bottle and depends on how much bottling sugar you add when bottling. I'm thinking of not doing the carbonation part.

[DrAndy]

^ it is actually the ongoing fermentation

if there is still sugar left when you bottle, it will continue to ferment

and maybe explode your bottles! I had that happen to me once; I thought the fermentation process had finished and didn't check properly

[Mr Earl]

Thats probably why they say the fermentation for mead takes so long. I've heard you need anywhere from 3-6 months in the fermenter, then another few months in the bottle, but different recipesnsay different things.

[nevets]

Those wine tins we get in the UK could be good , 40 bottles from a kit may get one when i go back to work for a few months.

[celebrity chicken]

The important thing with using yeast (active dry yeast) is to rehydrate it correctly. IOW, don't dump dry yeast granules onto your must. Rehydrate it in 1/2 cup pre-boiled 40°c water, cover with cling film, wait 30 minutes then pitch. Bakers yeast will work quite well despite purists protestations otherwise. I use wine yeast for my 'premier' projects and brewers yeast for 1 week 100% fruit juice plonk -- which is surprisingly good...

[tamsin]

This very comprehensive and helpful site/forum will tell you practically everything you need to know regarding brewing your own alternatives to the godawful chemical laden swill they 'brew' here HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

I've ordered stuff off ebay also. Cheap/fast/efficient. And baker's yeast will do but buy fresh from a local bakery. Those big 22 gallon water bottles make decent fermenters. Just pop a balloon over the opening, making sure to prick 4 holes in it. When it expands, first fermentation done. Chok dee

[hazz]

The ba ba ba boom factor when it is uncorked it seems...

The carbonation happens when you bottle and depends on how much bottling sugar you add when bottling. I'm thinking of not doing the carbonation part.

As i understand it, honey has a lot of complex sugars which the yeast slowly east after the inital burst of action consuming all the simple sugars like surcose. What i would be curious about is the temperatures required. Maintaining 15-20C for 6 months is going to either a lot of hastle or expensive

[cooked]

once you have a yeast that you are happy with, you keep it alive as a live yeast culture, you can find links all over internet. You keep it in the fridge. I am planning to convert a second hand freezer so that the fermenting temperature can be maintained. Illegal by the way- 600 Baht fine