What is Sky Lanterns?

Sky Lanterns or Fire Lanterns or Khoom Fay are traditionally made of oiled rice paper on a bamboo frame that contains a waxy fuel cell. These days, Sky Lanterns are made from Mulberry paper, as it is a lot more versatile and readily available. When a Sky Lantern is lit, the heat generated from the fuel cell creates lift (like a hot air balloon), and causes the lantern to rise into the sky. Flight time is dependant on lantern size, weather conditions and legal altitude restrictions, which vary in some countries. Once the fuel cell has been exhausted, the Sky lantern floats gently back to Earth.

They ascend gracefully, and are an amazing sight, especially when released at regular intervals to form a chain of lights rising into the sky. They are equally good by day or by night.

Releasing single or multiple Sky Lanterns can create spectacular atmospheres at Weddings, Birthdays, Parties, Festivals, Spiritual Celebrations and all Promotional/ Corporate events.

The design of sky lanterns can be various from standard column white, coloured column, heart shape, football shape, national flag and football sky lanterns, and print design sky lanterns.

Thai Sky Lanterns History

In Chiang Mai, Northern Thailand, the Sky Lanterns are known as "Khoom Loy". Traditional Northern Thai (Lanna) people use Sky Lanterns all year round, for Spiritual celebrations and other special occasions, one particular festival, the Loi Kratong festival or Yipeng Lantern festival in which; couples and loved ones gather on the riverbanks to float handmade flower arrangements (Kratong), and release 'Khom Loy' together. This is usually held during the full moon of the twelfth lunar month in the Buddhist Calendar, normally in November.

It is considered good luck to release a 'Kratong' and 'Khom Loy', as many Thai people, especially Buddhists, believe they are symbolic of your problems and worries floating away. It is tradition to offer the lanterns to Temples and monks, as givers believe they will receive enlightenment in return, as the flame of the lantern is said to symbolize wisdom. The lantern's light shows them to the 'right path'.

Sky Lanterns date back hundreds of years, since armies deployed them as signalling devices, which were then later adopted by common folk, who used them to convey their wishes to Heaven.

Instructions for use Sky Lanterns

Preparation
Carefully unpack the Khoom Fay, without tearing the delicate paper. Soak one annular paper wick in lamp oil, obtainable from most hardware shops or candle and oil lamp retailers. Squeeze out any excess oil (gloves recommended), then attach the wick centrally below the lantern, by twisting the two wire tags onto the cross wires at the base.

Launching
Ensure the lantern is fully extended, and not creased or hanging sideways. This is best done by holding the top of the lantern, gently lifting it a couple of feet, then dropping it sharply. Air pressure will inflate the unit.

Hold the lantern upright, and have a helper light the wick. After a few seconds the lantern will feel lighter, then gradually rise. Do not attempt to throw it up into the air - just guide it and let it go by itself. Then stand back and enjoy.

Safety
These articles are intended for use by experienced fireworks operators. Wear gloves and fire-proof clothing, and have a bucket of water handy. Be careful, and avoid pouring lamp oil everywhere.

Never use near airports, roads, dry standing crops, or in places where they may be misinterpreted as a distress signal. Remember that each lantern is quite large, is a potential fire hazard, and has to land somewhere. It is the responsibility of the firer to use the product safely.

Notes
Khoom fay tend to right themselves automatically as they ascend. Despite the alarming-looking flames from the wick, they only very rarely catch fire.

Tethering the lanterns is not recommended. Whilst this may work in very still conditions, the tether often prevents the unit from remaining upright as the wind blows, causing the casing to ignite.

If you wish, the wicks may be pre-prepared, by soaking in a 50:50 mixture of lamp oil and molten candle grease. The wicks are then individually wrapped in plastic food wrap, and kept in an airtight box to prevent their drying out.