19 replies to this topic

[ice329]

Had a ton extra figured why not. Pretty simple recipe cut fruit boiled water and sugar, added campton, lemon, pectic enzime and nutriant, then lav 71b. it seemed to really ferment quick, prob cause it is hot where i made it, but i have a question.

I always thought tomatos were acidy so... why on the recipie would it call for 2 1/2 tsp of acid blend. I added 1 tsp to a raspberry/grape from concentrate and i feel the acid blend ruined it. why would i add acid blend on top of acidy tomatos. i added a little lemon just cause i was not sure. i dont have acid meter. Thanks Joey

[Wade's Wines]

Go by taste if you can't test.
Three years ago I made my first and last Tomato Wine, 30 gallons. After a year I dumped 25 gallons down the drain and kept 5 in carboy just to remind myself never to do it again.
Hope yours turns out better than mine!

[Tomer1]

Not all tomatos are created equal, some are aromatic and tasty and some are just bland and acidic so choosing the right veriety is important.

[Wade's Wines]

That's true.
Maybe a Cherokee Purple would make an interesting wine.
In one day, last week, in three hours, I sold 32,000 pounds of tomatoes! Probably 50 varieties. Sold lots of other produce in that same time too, but that may be my record for tomatoes.

[Tomer1]

Thats alot of pasta sauce

[ice329]

Oh it smells weird for sure. Hope it not a was of perfectly good sugar...hheehe

[Luc Volders]

Buy an acidity test. Just cost a few dollar and helps a ton.

I made tomato wine once and it was really awfull.
I mean awfull, disgusting.

I hope your turns out better but I doubt it I really doubt it.

Luc

[ice329]

I am already leaning twards awfull so after only 4 days i am gonna strain the tomato pieces and stuff out, there is plenty of tomato flavor, maybe i can save it by adding a can of frozen something, just not sure what. i got raspberry/white grape or concord grape

[ice329]

after only 4 days lav 17 ate up all the sugar and it was sitting at 14%... fast so i strained the pulp topped up with added sugar up 1 1/2% and a quart of apple juice. It sort of has a little better taste.. haha oh well this is going downhill fast

[Doyle]

typical tomato pH is around 4.6 and that is why you also add lemon juice or citric acid to tomato sauce when canning it.

[ice329]

PS I ment Lav 71B I wrote lav 17... i bet you still knew what I ment hehe... I took a look at the wine. yeast ate 1/2% more sugar, must be close to maxing out. Tasted it.... maybe if you use cherry tomatos, i used a mix. i got a very low deep earthy flaver, its basically weird but not terrable. It needs some high flavor but I dont know what. I was kinda thinking throw some basil in it. Cant make it any worse hahaha. tomato/basil haha I prob will do it just not sure when. any other ideas to give it some higher flavors.

[Wade's Wines]

Try a Jalepeno or 20.

[saramc]

Many people use it as a base for their bloody mary drinks. I agree with the jalapeno or the basil.

[ice329]

I will try basil, got a sweet italian plant. dont know should i just throw a few tops of the plant into the mix now? when to take them out? now or later.. and i got a can of frozen raspberry grape- just not sure ...oh man the delema. I only make a gallon or two... its still fun to try to actually make something good.

somewhere there is a thred just messin aruund used 2 white grape frozen floated hydro to 20% and went with the lav118. just a simple recipe. its every bit of 18% i bet the lav got it to 19. its been sittin like 2 mnths , just itching to go in the bottle. kinda early but i kinda like it.

[dagobob]

I don't get the use of making tomato wine. Why don't you simply use the tomatoes to make a nice sauce then enjoy a glass of "real" wine with it to get the buzz?