Are the tomatoes fresh or canned? Is there alcohol in the fermenter already? What kind of spices? Moooore info!
__________________ Kegged: BOSON on Rhubarb, Dry-Hopped Sour Brown (ECY01), DIPA, Funky Belgian Table Beer, Breakfast Stout Primary: CYBI Obsidian Stout clone, Citra Dust APA, Hop Dust APA Souring: None On Deck: Oktoberfest-ish Lager On the Horizon: Epic Pale ale clone, Atrial Rubicite clone (ECY20) Updated: 2016/04/09
I figured out that ill just do a vodka tincture with the spices, but the tomatoes are fresh and will be pureed going into the primary, basically wondering a boil time for the puree for saintation I would like them cooked as little as possible