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wildcrafter
04-12-2009, 07:48 AM
I know it's not beer, but has anybody had any experience with tomato wine? Ever make it or taste it? Any suggestions or thoughts?

I'll have 2 greenhouses of heirloom organic sugar bomb tomatoes again and a couple of new varieties supposedly for tomato wine.

Gotta try because I can!;)

beertje46
04-12-2009, 12:02 PM
I know it's not beer, but has anybody had any experience with tomato wine? Ever make it or taste it? Any suggestions or thoughts?

I'll have 2 greenhouses of heirloom organic sugar bomb tomatoes again and a couple of new varieties supposedly for tomato wine.

Gotta try because I can!;)
I have a friend that knows a guy whose cousins bother-in-law makes a tomato wine/beer for distilling into tomato shine. From his description, his process is pretty straight forward fruit wine method adding sugar if the brix isn't high enough. Of course he his cooking it down. I've only had the finished product and it is smooooth, specially when tasted next to his normal corn/barley squeezins'.

Moonlight
04-12-2009, 07:51 PM
David,
We are safe, you can admit it here.

HubCity
04-12-2009, 09:56 PM
I have to look around for it a bit but I do have a decent recipe laying around for tomato wine. When it's done you can slap a white table wine label on it just to fool people.

jason.koehler
04-12-2009, 10:27 PM
I've had tomato shochu before (Korean vodka) and it was great stuff. Super smooth, and tastes great on the rocks. In Japan, there's all kinds of vegetable shochu, sweet potato being another tasty variety.

beertje46
04-13-2009, 04:52 AM
David,
We are safe, you can admit it here.

No really, it's not me. My friend also does melon shine with very ripe cantaloupe. The tomato is the best of his "product line" and it is the color of white table wine prior to reduction, clear as water after.

wildcrafter
04-14-2009, 07:47 AM
Hubcity--I look forward to a couple of recipes,,thanks in advance.:)

gitchegumee
04-14-2009, 04:02 PM
From Terry Garey's collection:
3 1/2 quarts of water
2 lbs of sugar
4 lbs of ripe tomatoes
2 tsp acid blend
1/8 tsp tannin
1 tsp yeast nutrient
1 campden tablet
1/2 tsp pectic enzyme
1 packet Champagne or Montrachet yeast

From Vargas & Gullings collection:
3 lbs tomatoes
12 oz apple juice concentrate
2 lbs white sugar
1 campden tablet
1 package Montrachet yeast
1 tsp pectic enzyme
1 tsp yeast nutrient
1 1/2 cup orange juice
1/4 tsp tannin

There's also a ton of stuff on the internet. Personally, I make my own recipes by getting creative & inspired and by following a few standard wine-making guidelines:
For a white wine, keep the pH less than or equal to 3.3
Total acid 0.65-0.85
The Brix/total acid ratio 30:1 to 35:1
and the Brix*pH**2 (squared) about 200
Different numbers apply for reds.
Good luck.