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Old 06-01-2013, 05:47 AM   #31
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Has anyone ever done this with honey? Something akin to a tomato melomel? I have a plethora of great tomatoes and some great honey too. I have a special yeast in mind too. I may start this over the weekend. I will keep notes updated if I do.

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Old 07-16-2013, 07:00 PM   #32
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Can a cheese cloth type bag be used instead of nylon with good results?

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Old 07-20-2013, 09:42 PM   #33
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I do it with the skins on. No heating. All the color drops out. My recipe is a little different but similar. A great cheap wine. You wouldn't know it was made with tomato's. My wife says Cardonay like. I give mine at least 6 months before drinking.

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Old 03-25-2014, 02:36 PM   #34
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What was the verdict on using frozen tomatoes? Doable or nasty?

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Old 07-13-2014, 04:38 PM   #35
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My first post. I have been reading and using hbt for a while. I was wondering about tomato wine with chili or habenero peppers. Does it make sense? If so how much in a one gallon batch?


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Old 07-31-2014, 04:18 PM   #36
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Hey all!

Has anyone tried using a juicer vs smashing them? Thought this may get more juice in the long run. Any thoughts?

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Old 08-29-2014, 02:10 PM   #37
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I've been freezing my tomatoes as they come out of the garden. I'm assuming its ok to use them frozen, as it helps break down the fruit better.

Has anyone tried adding basil to their tomato wine before? I love tomato wine (it tastes like an Italian meal), so i'm thinking that adding basil will make it more hearty.

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Old 08-29-2014, 02:13 PM   #38
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Quote:
Originally Posted by Hansbrew View Post
My first post. I have been reading and using hbt for a while. I was wondering about tomato wine with chili or habenero peppers. Does it make sense? If so how much in a one gallon batch?


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I would use the normal amount of tomatoes (5lbs) and add 2-5 peppers per gallon. It just depends on how spicy you want them.
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