Tomato Cider/Wine

[LewisA]

Anyone made it who is still alive to tell the tale? or am i mistaken?

 

[The Ginger Ninja]

:sick:

 

[corby_brewer]

Yes there are quite a few of us who made tomato wine.

viewtopic.php?f=39&t=6448&start=0&hilit=tomato

 

[LewisA]

Yes there are quite a few of us who made tomato wine.

viewtopic.php?f=39&t=6448&start=0&hilit=tomato

Really Sorry :S I did search for it but must have missed it thanks for pointing it out :)

 

[patesy]

I have not tried this recipe myself but I am planning to at the end of the year with my unripe tomatoes from the greenhouse.

Found this recipe in Winemaker & Brewer magazine October 1984.

Green Tomato Aperitif or Social Wine by Tilly Timbrell.

4lb green tomatoes,
1/2lb sultanas,
2 1/4lb sugar,
1 tbs bentonite,pectic enzine,yeast nutrient,
1 level dessertspoon tartaric acid,
2 campden tablets,
chosen yeast.

1 Put the tomatoes through a juice extractor, discard pulp. If you dont have a juice extractor chop tomatoes finely cover with cold water and soak for several hours then press out juice.

2 Place juice into a container with the washed sultanas,half the amount of sugar,pectic enzine,acid and crushed campden tablets cover and leavefor 24 hours.

3 Add yeast and leave to ferment for 4 days stirring twice a day.

4 Strain the juice into a demijohn add rest of sugar,yeast nutrient and bentonite,top up to shoulder with water and leave to ferment as usual then top up to neck when fermentation calms down.

5 Ferment out, rack and matuer in the usual manner.

 

[LewisA]

I have not tried this recipe myself but I am planning to at the end of the year with my unripe tomatoes from the greenhouse.

Found this recipe in Winemaker & Brewer magazine October 1984.

Green Tomato Aperitif or Social Wine by Tilly Timbrell.

4lb green tomatoes,
1/2lb sultanas,
2 1/4lb sugar,
1 tbs bentonite,pectic enzine,yeast nutrient,
1 level dessertspoon tartaric acid,
2 campden tablets,
chosen yeast.

1 Put the tomatoes through a juice extractor, discard pulp. If you dont have a juice extractor chop tomatoes finely cover with cold water and soak for several hours then press out juice.

2 Place juice into a container with the washed sultanas,half the amount of sugar,pectic enzine,acid and crushed campden tablets cover and leavefor 24 hours.

3 Add yeast and leave to ferment for 4 days stirring twice a day.

4 Strain the juice into a demijohn add rest of sugar,yeast nutrient and bentonite,top up to shoulder with water and leave to ferment as usual then top up to neck when fermentation calms down.

5 Ferment out, rack and matuer in the usual manner.

Cheers patesy thanks for the reply :)


However in the other forum the people who tried it said that its not worth it lol :) but if they are under ripe i guess you have nothing to lose lol

 

[Crastney]

we turned all out underrip toms last year into green tomato chutney.
this year, I might try a green tomato aperitif!