Maturing in a HOT climate

Folks,

I'd love to make mead. Honey is cheap and plentiful here. But... mead needs to mature quite some time. And it does prefer a cool place for that. Which is out of the question. I live in Bangkok, temperatures never drop below 30 C - 86 F.
Placing a few kegs in the fridge gives me another headache: my spouse will not agree to that.

What do you American brewers/winemakers/mead brewers do to solve this problem? The southern states have a similar climate as I have.

Thanks for any advice,

Jos
Bangkok, Thailand

I thought this was about retirering to Florida.

Can you not build a fermenting chiller?

No, the fermenting isn't the problem. The high temperature won't do any harmd during the fermentation. After the breweing is completed, I need to bottle, and let the bottles rest for at least 6 months.

And that is where the trouble starts. Brewing 10 liters, I can do. 25? great! But how do I let 10 or 25 bottle mature at a temperature of 15 C? We haven't got 15 C. Only in a fridge. And that is a wee bit expensive.

Maybe dig a hole under a shady tree and bury them in a sealed container of some kind? Good luck.

Short of digging a cellar, you don't have much choice. It's too humid to get any benefit from evaporative cooling, so you are left with refrigeration.

an extra fridge/freezer converted with a temp controller or digging a root cedller or a son of a fermentation chiller are pretty much your only options.
The son of a fermentation isn't that expensive to build, but changing out the bottles of ice could get old really fast for something like a mead. Changing out blocks of ice every day for 6+ months (closer to a year) is some serious commitment.