Ok so I want to start wine making and (I think) I know what equipment I
need. My problem is chemicals and additives and getting hold of them. I
am in the UK at the moment but intend to make wine in Africa (don't ask
how or why). The problem is that I will need to take with me ALL the
chemicals and additives that I will need for a couple of years brewing,
I could spend the next year on the web researching this but I thought
it may be easier to ask the question here.
If you were heading off to distant shores intending to brew wine on the
cheap using local fruits (mangoes, bananas, avocados, plums, etc) what
essential chemicals would you take and what quantities of each ?

Cheers for any help.

Subscribe to the Homebrew Digest as follows; Send an email to
. Type the word "subscribe" in the email. Then send a post
to asking where African homebrewers get their supplies. Watch
for replies in your email nightly. Several beer makers post there from
time-to-time. They will know where to acquire winemaking supplies in
Africa. Problem with taking chemicals (K sorbate and K metabisulfite in
particular) is they go out of date in less than a year. Better to get
fresh supplies if you can.

Bill Frazier
Olathe, Kansas USA

> wrote in message
oups.com...
> Ok so I want to start wine making and (I think) I know what equipment I
> need. My problem is chemicals and additives and getting hold of them. I
> am in the UK at the moment but intend to make wine in Africa (don't ask
> how or why). The problem is that I will need to take with me ALL the
> chemicals and additives that I will need for a couple of years brewing,
> I could spend the next year on the web researching this but I thought
> it may be easier to ask the question here.
> If you were heading off to distant shores intending to brew wine on the
> cheap using local fruits (mangoes, bananas, avocados, plums, etc) what
> essential chemicals would you take and what quantities of each ?
>
> Cheers for any help.
>

Bill is right. Many of the chemicals will not last that long. You can make
them last longer by buying in amounts that you might use in 6 months and
getting them in sealed containers. Some of them will last pretty well as
long as they are sealed from the factory but age quickly once opened. Keep
some containers of perishable chemicals sealed to be opened later as needed.
Somewhere on Jack Keller's site he has a good description of shelf life for
chemicals.

Keep in mind however that if you are going to be there for 2 years, you
probably only need supplies for one year as most of what you make in the
second year will not be ready to drink while you are there and you probably
will not ship most of it home.

The chemicals I would recommend are Acid Blend, Tartaric Acid, Tannin, K
metabisulfite, K sorbate, betonite, SuperKlear, Yeast Nutrient, and of
course yeast. Others may suggest some I missed. You may want to take some
oak cubes but if you are making mostly fruit wines they could be skipped.
Only you know how many batches you will be making and how much of each you
need.

Oh, be sure to take at least 3 hydrometers. With care that should last you
2 years.

Have fun with those exotic fruit.

Ray

"William Frazier" > wrote in message
...
> Subscribe to the Homebrew Digest as follows; Send an email to
> . Type the word "subscribe" in the email. Then send a
> post to asking where African homebrewers get their supplies.
> Watch for replies in your email nightly. Several beer makers post there
> from time-to-time. They will know where to acquire winemaking supplies in
> Africa. Problem with taking chemicals (K sorbate and K metabisulfite in
> particular) is they go out of date in less than a year. Better to get
> fresh supplies if you can.
>
> Bill Frazier
> Olathe, Kansas USA
>
> > wrote in message
> oups.com...
>> Ok so I want to start wine making and (I think) I know what equipment I
>> need. My problem is chemicals and additives and getting hold of them. I
>> am in the UK at the moment but intend to make wine in Africa (don't ask
>> how or why). The problem is that I will need to take with me ALL the
>> chemicals and additives that I will need for a couple of years brewing,
>> I could spend the next year on the web researching this but I thought
>> it may be easier to ask the question here.
>> If you were heading off to distant shores intending to brew wine on the
>> cheap using local fruits (mangoes, bananas, avocados, plums, etc) what
>> essential chemicals would you take and what quantities of each ?
>>
>> Cheers for any help.
>>
>
>