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Old 12-02-2010, 04:15 AM   #21
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It finished really nice. I cleared it with sparkalloid on top of the campden and sorbistat K. I ended up bottling over 5 gallons. Most of it I bottled straight out of the carboy, but I also sweetened 1 1/2 gallons and also added about a tsp salt to the last half gallon. It is all good. It is mellow in the front of the mouth, but has a good kick at the end. It also has recognizable tomato tartness. I'm planning to age most of it until summer time.

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Old 12-02-2010, 04:43 AM   #22
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We just drank the last bottle of this batch about 2 weeks ago. It was a beautiful golden color, with a tomato nose. It had nice legs, and a crisp fruity flavor. It's one of those things that definitely tastes better than it sounds!
it definitely has me scratching my head as to how it could be good, but is intriguing enough to make me want to brew up a batch. i live close enough to mexico so we get fresh tomatoes year-round, so i'll have to do a batch this weekend
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Old 03-23-2011, 03:31 AM   #23
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hmm were growing some black russian and other sorts of heirlooms this year. i wonder how those would turn out. i had a friend in minneapolis that would also put sage, and sometimes basil in his tomato wine. it was delicious. but some batches much too heavy on the basil, tasted like a spaghetti sauce of sorts haha

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Old 05-03-2011, 10:45 PM   #24
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It finished really nice. I cleared it with sparkalloid on top of the campden and sorbistat K. I ended up bottling over 5 gallons. Most of it I bottled straight out of the carboy, but I also sweetened 1 1/2 gallons and also added about a tsp salt to the last half gallon. It is all good. It is mellow in the front of the mouth, but has a good kick at the end. It also has recognizable tomato tartness. I'm planning to age most of it until summer time.
Interesting. I've racked mine twice and it's crystal clear. I mean, beautiful... all sediment dropped out of suspension without me doing anything. How much sugar and salt did you use for your test portions?
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Old 05-04-2011, 12:54 AM   #25
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I used 1/4 cup sugar per gallon, and less than 1 tbsp salt per gallon.

I have to say though, the unsweetened, unsalted wine is so delicious I still can't believe it. It has a subtle sweetness to it that is just right.

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Old 08-30-2011, 07:51 PM   #26
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Hey, Yooper -- I haven't the time to use up the bushels of tomatoes that I have on hand right now, I'm pretty sure that freezing them (for a month or two or three) won't hurt anything but I'd like to know from you or anyone else if using frozen tomatoes would be something I should avoid?

Thanks in advance, and if anyone is living nearby ---- well, if you're in need of tomatoes, holler. I can't give them away fast enough. Caspian Pink, Rutgers, Brandywine, Red Brandywine, Lemon Boy, Early Girl, Heintz, Sweet One Million, Mountain Pride, and Sunsugar. I used to be able to give all my surplus away, but a lot of folks acting on my enocuraging talks to start their own gardens and I'd give them my excess plants, seeds, etc.... I created my own competition to the point where one even offers ME their produce! I love it.

- Tim

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Old 04-10-2012, 01:19 PM   #27
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I'm planting some Riesentraube tomatos this year for the sole purpose of making some tomato wine. Apparently, they are an old variety that were commonly used for this purpose. What varities have been successful for you guys?

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Old 04-11-2012, 01:53 AM   #28
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Did I post drunk one night, piss everyone off, and forget about it? And now no one wants to talk to me? Going to check my post history...

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Old 04-11-2012, 02:00 AM   #29
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Did I post drunk one night, piss everyone off, and forget about it? And now no one wants to talk to me? Going to check my post history...
If you did, I forgot about it too.

I don't know what varieties I've used, as Bob is the gardener and he grows lots of early tomatoes for fresh eating. I didn't use any romas, but I would have it that's what he gave me! So, I just don't know the answer to your question- sorry!
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Old 03-15-2013, 06:02 PM   #30
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I've done many small batches of tomato wine. Done with skins on and off. Doesn't matter. The color still drops out. Very pleased with the wine. You would never know it was made with tomatoes. Similar to a chardonay my wife says. Doing a six gallon batch this year.

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