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Old 06-01-2013, 04:47 AM   #31
GTG
Farm Out!
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Apr 2010
Peoria, AZ - Originally from Rocket City USA, AZ
Posts: 394
Liked 9 Times on 8 Posts


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.

GTG

 
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Old 07-16-2013, 06:00 PM   #32
rathabsurfin
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Jul 2013
Posts: 1

Can a cheese cloth type bag be used instead of nylon with good results?

 
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Old 07-20-2013, 08:42 PM   #33
macshomebrew
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Dec 2012
Quincy, Illinois
Posts: 16


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, 01:36 PM   #34
RegarRenill
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Nov 2013
Posts: 286
Liked 47 Times on 44 Posts


What was the verdict on using frozen tomatoes? Doable or nasty?

 
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Old 07-13-2014, 03:38 PM   #35
Hansbrew
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Jul 2014
Posts: 2

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, 03:18 PM   #36
waarhorse777
 
waarhorse777's Avatar
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Jun 2014
St Paul, MN
Posts: 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, 01:10 PM   #37
raychel162
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Oct 2013
Lowell, Michigan
Posts: 2

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, 01:13 PM   #38
raychel162
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Oct 2013
Lowell, Michigan
Posts: 2

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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Old 02-25-2015, 06:36 PM   #39
ThatChefGuy
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Jan 2015
Richmond, North Yorkshire
Posts: 32
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Giving this a try now! I was donated around 2.5 lbs of cherry tomatoes today, so i figured i would try bulking the remaining 4 lbs out with a gala melon. Other than that i have all other ingredients ready

 
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Old 03-01-2015, 02:22 AM   #40
Ms_Goodlife
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Feb 2015
Tauranga, New Zealand
Posts: 11
Liked 1 Times on 1 Posts


I have a one gallon of tomato wine I racked last week after a week in primary. It too is a golden colour already. I used the recipe from the joy of winemaking. Looking forward to the first taste mm mmm. Smells yeasty at the moment

 
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