Originally Posted by B0whunt3r
My Wife loves Bloody Marys so I was thinking why not make a inspired wine. My plan is to make a one gallon sample. I'm going to start with a gallon of tomato juice enough sugar to bring the gravity up to about 1.090 so it will ferment down to about 12-13% Here is where my questions begin. To that I want to add some crushed pepper corns. I'm not really sure how much to add any suggestions? Also for any good Bloody Mary you need tobacco sauce. When should I add it? I was thinking either when I transfer it to the secondary or instead of back sweetening I would back spice it. Same thing with the splash of Worcestershire sauce. When and How much of these ingredients to add? I'm still very new at wine making but this sounds like a cool idea any suggestions would be helpful.
Cool idea. I made/am making tomato wine, but I should note; I don't really like bloody marys at all.
The tomato flavor mellows out to the point where it's almost like grape wine, but with a slight flavor of tomato, so slight you may not recognize it if not told what it was. But this mellowing is a product of aging, if you where to drink it "green" it would be much more like a bloody mary.
So I would think you would do best if you fermented it, racked it, and stuck it in the fridge in as little time as the fermentation permits. I would also suggest not corking it, as it may explode due to incomplete fermentation.
Speaking of which, I had two carlo jugs full of tomato wine explode in my kitchen over the summer. I'm still finding glass. I was fermenting them with the caps just on loose, and i tightened them to move them, and forgot to loosen them up, next day I came home to glass and wine everywhere.
I would suggest you make your 1 gal and split it into 750ml batches (fermented in 1L or 1.5L bottles). This way you can try a few variations on the spices/sauces. Just keep good records, and you'll know which mixture to work from next time, assuming one is really good.
Edit: I wouldn't recommend using anything that has vinegar in it, unless you know it's distilled. You could also add such products to your glass on tasting day with out any fear.