red tomato wine

[walkerred]

I am making a batch of red tomato wine for my boss at work. Has anyone ever tried this? I got the recipe of the internet. The must was in the primary fermenter for over 3 weeks. I racked the wine to a carboy. The s.g. is very high still (1.26). It is very sweet as well. After racking it has not started fermenting yet. What can I do? Is the batch spoiled? Any advice would be very helpful. Thanks

[Thomas]

First of all, do not call it wine. Wine is produced from grapes and only grapes. Everything else is fermented fruit or vegetable, but not wine.

Second, tomato hasn't much going for it as a fermented juice. I suspect that should it ever ferment the result will either be thin and acidic or completely undrinkable, which is really the same thing...

[walkerred]

Thanks foodie for your positive and overwhelming support! Even though you or I may not enjoy the taste someone does. The tomatoes may not have much to support the yeast but the 6 pounds of sugar will. Is there anything that I can do to get the yeast to continue fermentation?

[Thomas]

You can try stirring up the mix, but I suspect the problem is not just in the sugar and yeast. High acidity is possibly causing an interruption. But now that I think of it, if the yeast is wine yeast it likely will not work with tomato.

As for my "positive" support. Here, we tell it like it is. If truth hurts, it is not the fault of the truth. The fact remains, wine is wine and tomato juice is tomato juice...

[winoweenie]

Hi there Walkered and welcome to the board. Seems as how when Foodie was going out his way to give you some VERY positive advice about your problem, you took umbrage at his honest observation. This board tell it like it be. No kisses or winks. Sorry, jes' not our style. WW