It will be indeed much too warm for wine in Thailand, the yeast will not hold such a long fermentation and even if you bring it to some result, the taste will be... gruesome is a word that comes to mind. If you want to create "true" grape juice wine, you need to have a good temperature control down to 20 degrees Celsius or even less (accounting for the fact, that inside your fermentation vessel will be even higher temperatures than in the room around it). Theoretically doable, in practice likely not worth the effort. This does not mean, that alcohol -- even fairly good-tasting one -- cannot be produced easily. Somebody already mentioned toddy and the Thais regularly make sato ("wine" made from sticky rice with the most simple recipe imaginable -- and of course ubiquitously available here, in contrast to barley). I personally like it when it is an early batch, with relatively little alcohol content but still quite sweet. The Thais normally ferment it a bit longer, I taste this as on the bitter side (but to each their taste!). I have personally tried fermenting pineapple, also a very simple recipe: the sugar is in the fruit and you do not even need to worry from where to get the yeast, it is already on the rind of the fruit; cut it up, put it in a pot with enough water with a cloth to cover it, so it does not get contaminated by insects and gas can pass through. The results are surprisingly heady and drinkable and, of course, you can refine the recipe from there and make, for example, tepache. It helps that the north of Phuket is basically a large pineapple plantation, but they are easy to get anywhere in Thailand. I have not seen it here, but surely it must be possible -- you could try to work with sugar cane juice. I am not sure how that would taste. If you keep your utensils clean, all of this is a quick fermentation which produces good results and is sure worth the quick experiment in time and basically no cost at all. Of course, none of this tastes anything like wine, just to manage your expectations.
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