While I do not consider myself an expert in the matter I have been
making wine in Thailand, where 80 degrees F would be considered
relatively cool weather, for a number of years and while the product
is, perhaps, not equal to the greatest vintages it is a perfectly
palatible wine. I also suspect that "shelf life" may not be as long as
to wines stored in cooler environments.

You fill find that primary fermentation and secondary fermentation
will be faster then usually discussed in this news group and I would
suggest that you try to keep the wine in a shady or darkened room as
the level of UV in tropical, or sub-tropical environments is often
strong enough to bleach cloth and would, I'm sure, have an
undesirability effect on the color of your wine, if nothing else.

I suggest that once you have made your first batch and aged it for at
six months you go out and buy a box of the cheapest "box wine" you can
find and set up a blind tasting session. I think you will find that
you are making a better wine then at least one of the "commercial
wines" on the market.

Cheers,

Bruce
(k4556/at/inet/dot/co/dot/th)

On Wed, 7 Jul 2004 16:02:34 -0400, "Subtropical"
> wrote:

>I'm certain this question is asked on a monthly basis, but I'd appreciate
>your patience with yet another newbie:
>
>Is it possible to do home winemaking in an environment where the air
>temperature hovers in the low 80's? How do you folks work around this type
>of enviroment?
>
>Any suggestions/solutions would be greatly appreciated. I've not attempted
>winemaking before, but the interest is certainly there - I know that sooner
>or later (probably sooner), I'm going to give it a try.
>