At last.
I prefer potato wine. And by wine I mean distilled spirits. And by distilled spirits, I mean vodka. I could do with a potato wine tonic right now.
Same! I’m out though here at home. If I ever met you in public, I’d buy you a vodka neat, on the rocks, soda, or with any mixer of your choice.
Why thank you. Tonic is definitely my first choice if it’s just one mixer, although my go-to drink is usually a bloody Mary.
Sure thing, man. You’ve been a staple of the community so I’d be happy to chat and have a drink with you!
Fuck! It’s all sold out :(
This is great, they found a use for their pizza sauce that fermented.
Definitely enough sugar in THAT.
Tomato wine is ketchup.
Not exactly. Tomatoes are the world’s largest berries, considered a fruit in botany.
Ketchup has vinegar in it. A properly brewed wine won’t have vinegar.
Aren’t bananas berries, too?
Yes, but strawberries are not. Strawberries and pineapples are both accessory fruits, and raspberries are aggregate fruits (still not berries).
banana wine would be weird
I used to be in barista, one of my friends used to come in and ask me for a latte with a triple banana shot in it.
So, I know at least one person who would be in the market for it.
Wine can become vinegar.
Yes, when not brewed properly and exposed to oxygen while brewing. Hence my disclaimer, when brewed properly.
You’re all wrong. Different strains of yeast are used in making vinegar. Oxygen is integral to primary fermentation in both wine and vinegar but in secondary and bottling it is minimized because oxidation negatively affects the flavor. If you end up with vinegar when you tried to make wine, it’s because yeast that produce vinegar got into your brew.
In our experiences, it depended on the fruit we started with. Watermelon was the worst, after like 2 weeks of brewing, it would be around half vinegar.
Elderberry came out the best, basically the same process. Granted we didn’t use proper brewers yeast though, we just used bread yeast.
My daddy wasn’t a normal person, but we got drunk on the cheap LOL!
If you end up with vinegar, it’s because of the yeast. Yeast is naturally everywhere, so when you’re fermenting you can either use chemicals or heat to sterilize your mash (whatever you’re fermenting) to help make sure only the yeast you add is populating the batch. Otherwise, yeah, the natural yeasts that are already on the fruit, grains or whatever will do their own thing.
Keep in mind there are similar flavours to vinegar that can be produced even if there’s little to no acetic acid present, like sour beers that use lactobacillus or if you boil your grains too hot for too long on a dark beer.
You do realize that some pop stars use their pussy yeast to make their own name brand wines right?
That’s a hilariously misinformed response to that comment
I’m trying to be cheeky.
Today, I feel misinformed
So… kind of like a bloody mary?
Do tomatoes even have enough sugar to ferment into a usable amount of alcohol without “spiking” the juice first?
There’s a vineyard in Door County Wisconsin (the peninsula on Lake Michigan) that makes wine out of blackberries and blueberries and such. Even those get an extra shot of sugar added before fermentation.
It’s hard to match the sugar content of wine grapes We’ve been tuning those varietals for a long time.
Probably not. We used to dabble with brewing our own wines, and almost everything we tried still needed like a half a pound of sugar or more per 5 gallon jug.
Mmmm, Tomato wine with a pineapple wedge…
Maybe a breadstick too?
Definitely. They should have provided a pairing guide with it lol.
So should this be served warm?
