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Old 10-08-2013, 03:01 PM   #11
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I am not happy with the color of my tomato wine. What do you think? I started with 6 pounds of tomato's for this 1 3/4 gal batch. Should I get some more and let it start up again?



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Old 10-08-2013, 10:43 PM   #12
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I am not happy with the color of my tomato wine. What do you think? I started with 6 pounds of tomato's for this 1 3/4 gal batch. Should I get some more and let it start up again?

That seems about right- but you've got a ton of lees there! If you haven't racked off the lees in the last 30 days, it'd be better to do that ASAP. And top up, as there is way too much headspace in that jug on the left (can't see the right)l

If you don't like the color, I'm not sure what to suggest. My tomato wine is golden colored, but it's not far from your photos.


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Old 10-09-2013, 12:34 AM   #13
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It has actually only been 8 days since I racked it into the jugs from the fermenting bucket. There is still lots of CO2. I have been looking for some marbles to put in to fill the space.

This is my first time with tomato wine so I wasn't sure if the color was too pale or not.
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Old 10-09-2013, 01:41 AM   #14
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It has actually only been 8 days since I racked it into the jugs from the fermenting bucket. There is still lots of CO2. I have been looking for some marbles to put in to fill the space.

This is my first time with tomato wine so I wasn't sure if the color was too pale or not.
The color is a bit light, but I would expect a white or golden color in the end.

It's amazing that that many lees fell in only 8 days. That really surprises me, as that is a lot of lees. I normally rack whenever I get lees 1/4" thick or more, and that's usually only after 30-45 days after putting into secondary usually.

I'd rack pretty soon, and then top up and let it clear.
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Old 10-09-2013, 07:49 AM   #15
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I remember that you mostly like dry wines. Have you ever sweetened a tomato wine? If you did how did it turn out?

Thanks for your help.
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Old 10-09-2013, 05:00 PM   #16
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I remember that you mostly like dry wines. Have you ever sweetened a tomato wine? If you did how did it turn out?

Thanks for your help.
I haven't, but I bet it would be quite good lightly sweetened if you like wines off-dry or sweet.
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Old 10-12-2013, 09:41 PM   #17
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Thanks Yopper.

I just finished racking the wine off of the sediment. I filled a 1 gallon and a 3 liter wine jug and had enough left to check the acid and ph, Couldn't help sampling. This might turn out OK.
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Old 10-13-2013, 01:10 AM   #18
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MarbleKing.com has American made glass marbles without lead like the foreign marbles and its in WV. If you look at a quart of canned tomaotes you can see that the juice is actually clear and golden, and not red, just the skins is red and some of the pulp, at least in ours. WVMJ
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Old 10-14-2013, 05:23 PM   #19
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I have been to the Marble King web site. I have been meaning to call them. Most marbles have lead and or cadmium in them and both are toxic to humans. I had a friend who made marbles from glass bottles he found metal detecting. I have thought about calling his family and see if they still had his tools.

Right now I am leaning towards some 304 stainless steel bolts. According to what I read 304 is food safe.
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Old 10-15-2013, 06:32 PM   #20
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MarbleKing has safe marbles, lead free, made USA, get the plain old clear ones. I would have never posted a link to dirty marbles, they are nice folks and ship fast, you could have already had them by now. Bolts will do a nice job cracking those jugs WVMJ


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