Tomato Wine

[monkeymath]

This might be a stupid question (so I have to ask), could you add the ingredients for salsa into this and make a salsa wine or would the garlic, onions and lime juice hurt the fermentation/taste?.

I hope I don't come off as judgemental but WTF IS WRONG WITH YOU ??!!

 

[Michael L Collins]

I hope I don't come off as judgemental but WTF IS WRONG WITH YOU ??!!

To answer your question, A lot.

What would be wrong with a tomato wine that has the spicy notes of Cilantro, peppers, onion, lime juice and garlic? A wine made to drink while eating tacos or nachos.

There are recipes for garlic and onion wines online. This could be as simple as a blending of wines with some herbs.

 

[Brewbuzzard]

To answer your question, A lot.

What would be wrong with a tomato wine that has the spicy notes of Cilantro, peppers, onion, lime juice and garlic? A wine made to drink while eating tacos or nachos.

There are recipes for garlic and onion wines online. This could be as simple as a blending of wines with some herbs.

You guys are funny as hell. Gotta love it.

 

[Blacksmith1]

This might be a stupid question (so I have to ask), could you add the ingredients for salsa into this and make a salsa wine or would the garlic, onions and lime juice hurt the fermentation/taste?

Cilantro, peppers, onion, lime juice, garlic, and blood of my enemies (optional).

I think it would ferment well. As for what it would taste like? Only one way to find out. Hopefully by the time you find out the wife and I will have our garden going at our new place. Right now we can't do anything with the wines either

 

[Michael L Collins]

I think it would ferment well. As for what it would taste like? Only one way to find out. Hopefully by the time you find out the wife and I will have our garden going at our new place. Right now we can't do anything with the wines either

I lost half of my equipment in a basement accident and I'm just too new in this whole thing to try something so radical. I would think you would have to make (or almost make) every flavor a separate wine then blend them until you have the flavor you would want. Good luck with the garden.

 

[madscientist451]

What would be wrong with a tomato wine that has the spicy notes of Cilantro, peppers, onion, lime juice and garlic? A wine made to drink while eating tacos or nachos.

Nothing is wrong except that fermented fruits/vegetables don't have the flavor of the unfermented fruit/vegetable.
If you want an alcoholic drink with those flavors, my suggestion would be start with V8 juice, add your flavor ingredients, pulse in the blender, add Vodka to taste. Garnish with more Cilantro and a lime wedge.
It might be interesting to make a tomato wine and add all of the above in a wine cocktail.
I wanted to try making Tomato wine last summer but a the early part of the season was wet/chilly, and nothing would grow. There's always hope for next season.

 

[Michael L Collins]

Nothing is wrong except that fermented fruits/vegetables don't have the flavor of the unfermented fruit/vegetable.
If you want an alcoholic drink with those flavors, my suggestion would be start with V8 juice, add your flavor ingredients, pulse in the blender, add Vodka to taste. Garnish with more Cilantro and a lime wedge.
It might be interesting to make a tomato wine and add all of the above in a wine cocktail.
I wanted to try making Tomato wine last summer but a the early part of the season was wet/chilly, and nothing would grow. There's always hope for next season.

A Bloody Mary Salsa Smoothy. It might work or a cocktail.

Maybe muddle the lime, cilantro, onion in a little garlic oil. Shake with either tomato wine or tomato juice (or V8, if tomato or V8 is used add alcohol such as vodka or tequila) and pour into a glass rimmed with either salt, celery salt or hot pepper sauce.

 

[Brewbuzzard]

I

Nothing is wrong except that fermented fruits/vegetables don't have the flavor of the unfermented fruit/vegetable.
If you want an alcoholic drink with those flavors, my suggestion would be start with V8 juice, add your flavor ingredients, pulse in the blender, add Vodka to taste. Garnish with more Cilantro and a lime wedge.
It might be interesting to make a tomato wine and add all of the above in a wine cocktail.
I wanted to try making Tomato wine last summer but a the early part of the season was wet/chilly, and nothing would grow. There's always hope for next season.

I Concur

 

[Agent]

Let's see if @Yooper or anyone else chime in on this. All the Tomato wine recipes call for fermenting on a small quantity of fruit for a short duration. I'm hoping to use my clear juice separated by freezing tomatoes for canning.

My biggest concern is whether this going to be TOO tomato-y. I have had a great example of tomato wine a few years ago, but I neglected to inquire about the process at the time.

FYI, the juice alone comes in at 4.2 Brix.

 

[Yooper]

Let's see if @Yooper or anyone else chime in on this. All the Tomato wine recipes call for fermenting on a small quantity of fruit for a short duration. I'm hoping to use my clear juice separated by freezing tomatoes for canning.
View attachment 830060

My biggest concern is whether this going to be TOO tomato-y. I have had a great example of tomato wine a few years ago, but I neglected to inquire about the process at the time.

FYI, the juice alone comes in at 4.2 Brix.

I have no idea- but with such little tomato juice, I think it will be very little ‘tomato-y’. But that is my best guess. The liquid in tomatoes is primarily water.

 

[Raptor99]

I have some tomato wine in secondary.It has a slight tomato flavor, but it is not overpowering. So far it is tasting pretty good It is still young, so I will see how it tastes after 3-4 months of aging.

 

[madscientist451]

I have tomato wine I made a few years back with nothing besides tomatoes and some sugar. Every now and then I take a small taste. I don’t want to dump it, but I really don’t want to drink a whole glass of it either. I’ll probably start using it as a cooking ingredient.

 

[Raptor99]

My recipe used 5 lbs. of tomatoes per gallon, plus some water. That may explain why the tomato flavor is not as strong.