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> Tomato Wine, just questions
BigEasy102573
post Sep 17 2008, 02:13 PM
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Looking to make a tomato wine, and every recipe I've seen calls for granulated sugar. Does that sound right or is there a better option than just regular sugar. If anyone has every made any with good results a recipe or ideas would be great.
thanks -Shane
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psolio
post Sep 17 2008, 02:34 PM
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Honey? Tomato melomel?
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BigEasy102573
post Sep 18 2008, 07:19 PM
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I couldn't even imagine that! hmmm... don't think I am going to try it either!
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BigEasy102573
post Oct 15 2008, 12:32 PM
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Well I started out by juicing in our juicer 35+ pounds of tomatos and adding that to the primary bucket, along with the tanins and acid blend yeast nutrients and enegizer. let it set for 2 weeks and racked it over to the secondary, whew god awful looking stuff like a cross between tomato soup in the can and cottage cheese looking stuff in the bottom of the bucket. It's been in the secondary for a couple of weeks now and it's seperating nicely and actually looking like something I would drink, going to give in another 2-4 weeks then bottle.
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doobahstop
post Jan 7 2009, 06:34 PM
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How did this come out?
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MrKyle
post Jan 7 2009, 08:08 PM
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yeah, i'm really curious now too..
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Lee in Texas
post Jan 8 2009, 12:52 AM
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Wow. That sounds really disgusting...but hey, to each his own. I'm just dying to try it. Can you send me a tiny sample?
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