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food preservation

tomato wine

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posted 16 years ago

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I have been harvesting tomatoes every few days and have already canned about 25 qts and pints.

My counters have been covered in tomatoes a few times a week, so it was time to start experimenting.

First I weighed out about 5lbs

Then used my handy dandy automatic tomato masher after adding enough water to make a gallon:)

I added....

One crushed campden tablet
1/4 tsp. tannin powder
3 tb. lemon juice ( I was out of acid blend so I guessed an amount)
1 tsp. yeast nutrient
1 tsp. pectic enzyme

Then added 4 cups of sugar that brought the specific gravity to 1.085

I added 1/2 packet of yeast 24hrs later. I'm using premier cuvee.Now 48 hours later it is bubbling away, busily turning it into wine.

[img]http://i109.photobucket.com/albums/n52/havlik1/permie%20pics2/permiepotrait3pdd.jpg[/img]

"One cannot help an involuntary process. The point is not to disturb it. - Dr. Michel Odent

Leah Sattler

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posted 16 years ago

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after a few days the specific gravity was down to about .99 so I strained it and proceeded to rack it into the secondary fermentation carboy (although there wasn't much fermentation left to do!) it is clearing nicely which is a pleasant surprise. I didn't taste it when I racked it because I didn't want to have any preconceived notions about how it would taste as a finished wine. I will let it bulk age for a while, bottle it and see what it is like next summer.

[img]http://i109.photobucket.com/albums/n52/havlik1/permie%20pics2/permiepotrait3pdd.jpg[/img]

"One cannot help an involuntary process. The point is not to disturb it. - Dr. Michel Odent

Leah Sattler

Posts: 2603

posted 15 years ago

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sorry. had to resurrect this thread. I bottle my tomato wine yesterday and it was actually pretty good! not much depth of flavor but hey, plain fresh tomato juice isn't particularly strong (canned stuff is more concentrated). sure turned out better than the mead. ick. I am going to pour that stuff out!

[img]http://i109.photobucket.com/albums/n52/havlik1/permie%20pics2/permiepotrait3pdd.jpg[/img]

"One cannot help an involuntary process. The point is not to disturb it. - Dr. Michel Odent

Gwen Lynn

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posted 15 years ago

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WooHoo!

Can't wait to try some!

jeremiah bailey

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posted 15 years ago

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Mmm... wine making. One more thing on my bucket list that I have little time or space in which to pursue it currently.

"Although the world is full of suffering, it is full also of the overcoming of it." - Helen Keller
--
Jeremiah Bailey
Central Indiana

Leah Sattler

Posts: 2603

posted 15 years ago

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it is fun jeremiah! and tasty too.

gee. its depressing looking at all those tomatoes. I am not going to have anywhere near the harvest this year

[img]http://i109.photobucket.com/albums/n52/havlik1/permie%20pics2/permiepotrait3pdd.jpg[/img]

"One cannot help an involuntary process. The point is not to disturb it. - Dr. Michel Odent

jeremiah bailey

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posted 15 years ago

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Question: Did you use regular baking yeast, or did you use brewer's or wine making yeast?

"Although the world is full of suffering, it is full also of the overcoming of it." - Helen Keller
--
Jeremiah Bailey
Central Indiana

Leah Sattler

Posts: 2603

posted 15 years ago

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wine yeast. premier couvee.

I only tried the bread yeast twice. disgusting. you would have to really really really want wine to drink the stuff made from bread yeast in my opinion. after trying the bread yeast as per a recipe (several really) on line that says it produces a decent wine.......what the hell decent means to some peopel I don't know??? I decided to do it right and spend a modest amount of money to get some of the appropriate supplies. and it was one of the best purchases I have ever made. and I am probably one of the cheapest, money hogs you have ever seen and I am not some sort of wine snob at all. if I thought you could make decent wine with bread yeast I would tell you so. my bread yeast wine was poured on the ground. blech.

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"One cannot help an involuntary process. The point is not to disturb it. - Dr. Michel Odent

jeremiah bailey

Posts: 343

posted 15 years ago

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Good to know. The closest I've come to tomato wine is letting a bottle of ketchup stay in the fridge too long. Way too long.

I'm not expecting a bumper crop this year, since I was way late in setting my plants out. I was too busy recovering from full-time work and full-time school. I didn't get them out until the middle of June. I set out half my plants one day, and the other half another day, a week apart. Both days ended in the two worst hail storms this area has seen in a while. Sooo... My peppers and tomatoes are looking kinda sad. The peppers especially, as the hail turned them into stubs.

My wine making and canning experiments will wait until next year.

"Although the world is full of suffering, it is full also of the overcoming of it." - Helen Keller
--
Jeremiah Bailey
Central Indiana

Leah Sattler

Posts: 2603

posted 15 years ago

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grrrrrr hail is the worst.....

my favorite wine is cider wine. I just use store bought cider (or apple juice). it is fantastic.....and CHEAP. I think I figured once it cost me 1$ per bottle once I backed out the cost of the initial re-usable supplies. and to my uncultured tastes it is just as good as a 9-12$ bottle of wine from the store and often better!

[img]http://i109.photobucket.com/albums/n52/havlik1/permie%20pics2/permiepotrait3pdd.jpg[/img]

"One cannot help an involuntary process. The point is not to disturb it. - Dr. Michel Odent

There were millions of the little blood suckers. But thanks to this tiny ad, I wasn't bitten once.

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