Cashew Fruit Wine Attempt 1

[Rice_Guy]

I would build a mini-freezer into a cool room wall at the start. The temperature controller would work.
Option two would be pump glycol on a copper tube coiled on the ceiling. Again a mini freezer could cool a glycol solution.
What temperature? 20C wouldn’t be too hard to get. I have put a carboy in a square ice chest with two liter ice jugs. Yes it sticks out but I wrapped a winter coat over the top.

 

[KaptKanga]

Racked the must and took an SG reading (see the image below0 so looks like the sugars are well and truly gone. Taste test has it pleasantly dry. Colour looks good and it is still cloudy so I will leave it for a day or two and then put it on ice to settle it out and rack it again.

 

[KaptKanga]

I would build a mini-freezer into a cool room wall at the start. The temperature controller would work.
Option two would be pump glycol on a copper tube coiled on the ceiling. Again a mini freezer could cool a glycol solution.
What temperature? 20C wouldn’t be too hard to get. I have put a carboy in a square ice chest with two liter ice jugs. Yes it sticks out but I wrapped a winter coat over the top.

I use the esky with frozen wine bladders approach for my kimchee, cucumber and sauerkraut fermentation and does the job really well. The initial build I want to keep low tech until I confirm that the build works as expected. Then I will add the smarts.

 

[KaptKanga]

After this experiment is bottled, I will do another pineapple and banana batch (25 liters). Plus, will do a small batch of durian wine. Will use separate posts for each so those interested can follow.

 

[Rice_Guy]

I am keeping it at around 27C. I am toying with the idea to make a fermenting cabinet out of cool room panel to keep the fermenters at around 20C, On the previous wines I did not detect any reductive flavors.

FYI; Saw this about a small temperature control system. It looks expensive compared to a small one carboy chest freezer.