tomato wine

[frankieg]

I have been told every type of fruit and veg can be used to make wine except tomatos. Now this is a stupid question i know but why not?

 

[alanywiseman.]

FYI viewtopic.php?f=39&t=6448&hilit=tomato+wine

 

[hedgerow pete]

its not just tomato, the trinity are,

lettuce :sick:
tomato :sick: :sick:
onion. :sick: :sick: :sick: :sick: :sick: :sick: :sick: :sick: :sick: :sick: :sick: :sick: :sick: :sick:

yes you can make wines from them and yes its easy to do so, but the product you will end up having is not worth the effort to make and is a waste of your time and sugar :mrgreen: :mrgreen:

 

[calumscott]

You buggers!! I've just been sitting at my desk in an open plan office with tears of laughter! :rofl:

Best lunchtime read in a while! :clap: :clap: :clap: :clap: :clap: :clap: :clap:

 

[Moley]

I forgot to take any to the Spring Thing last year but most of what I made is still down my cellar. I suppose I should test to see if another year-and-a-bit has made any improvement, but I don't know if I'm brave enough.

I shall try to remember to bring a bottle to the Hot Break weekend.

 

[BrotherMalice]

LOL, just read the whole thread, looked interesting but dont fancy it...

 

[frankieg]

Great thread and it was amazing how it went from so red to clear. But though I'd like to try it i dont want to tie up my demijohns-cos theres just so many other wines i want to do first.

 

[patesy]

Try this,

from the "Winemaker and Brewer" magazine October 1984.

Green Tomato AperI.tive or Social wine by Tilly Trimbell.

4lb green tomatoes
1/2 lb sultanas
2 1/4 lb sugar
1 teaspoon bentonite,1 teaspoon pectolase,1 teaspoon nutrient, 1 tablespoon tartaric acid, campden tablet.
wine yeast.

Put the tomatoes through a juice extractor discard pulp or finley chop the tomatoes and cover with cold water and allow to soak for several hours then press out juice,
then add to a container add sultanas half the sugar,pectolase,acid and campden tablet cover and leave for 24 hours then add yeast and ferment for four days stirring twice a day,strain the juice into a demi john and add the rest of the sugar, bentonite and nutrient and top up to shoulder with water.Top up to neck when fermentation calms down.

 

[BeerEagle]

Sounds like it'll feck up your liver, but should do your prostate the world of good.

 

[hedgerow pete]

Try this,

from the "Winemaker and Brewer" magazine October 1984.

Green Tomato AperI.tive or Social wine by Tilly Trimbell.

4lb green tomatoes
1/2 lb sultanas
2 1/4 lb sugar
1 teaspoon bentonite,1 teaspoon pectolase,1 teaspoon nutrient, 1 tablespoon tartaric acid, campden tablet.
wine yeast.



Put the tomatoes through a juice extractor discard pulp or finley chop the tomatoes and cover with cold water and allow to soak for several hours then press out juice,
then add to a container add sultanas half the sugar,pectolase,acid and campden tablet cover and leave for 24 hours then add yeast and ferment for four days stirring twice a day,strain the juice into a demi john and add the rest of the sugar, bentonite and nutrient and top up to shoulder with water.Top up to neck when fermentation calms down.

one of the bog standard, impossible recipes, the three acid levels are totally out of ballance, that much sugar is going to produce either a horrible sickly wine or a blooming strong one, either way its a waste of sugar :sick: :sick: :sick: :sick: :sick: :sick:

 

[oldstout]

Try this,

from the "Winemaker and Brewer" magazine October 1984.

Green Tomato AperI.tive or Social wine by Tilly Trimbell.

4lb green tomatoes
1/2 lb sultanas
2 1/4 lb sugar
1 teaspoon bentonite,1 teaspoon pectolase,1 teaspoon nutrient, 1 tablespoon tartaric acid, campden tablet.
wine yeast.



Put the tomatoes through a juice extractor discard pulp or finley chop the tomatoes and cover with cold water and allow to soak for several hours then press out juice,
then add to a container add sultanas half the sugar,pectolase,acid and campden tablet cover and leave for 24 hours then add yeast and ferment for four days stirring twice a day,strain the juice into a demi john and add the rest of the sugar, bentonite and nutrient and top up to shoulder with water.Top up to neck when fermentation calms down.

one of the bog standard, impossible recipes, the three acid levels are totally out of ballance, that much sugar is going to produce either a horrible sickly wine or a blooming strong one, either way its a waste of sugar :sick: :sick: :sick: :sick: :sick: :sick:

Aye agreed. It's all well and good putting up a recipe patesy :thumb:

But the key question is :hmm: :hmm: :hmm: :hmm:

Have you made and tasted the same :whistle: :whistle:


:lol: :lol: :lol: :lol: :lol: :lol: :lol:

:

 

[patesy]

No I havent made or tasted this wine nor would I want to, because its an odd wine to make I thought I would post a recipe from an old winemaking magazine I have.

 

[oldstout]

No I havent made or tasted this wine nor would I want to, because its an odd wine to make I thought I would post a recipe from an old winemaking magazine I have.

Go on I dare you :lol: :lol: :lol:

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