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Making delicious, unthinkable wines by Lev G. Fedyniak Issue #110
Article Source: Backwoods Home Magazine
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This article may be suited for Enoch, who loves wine. I know little about wine, but am going to try dandelion blossom wine this year.
- 1 vote
#1 - Fri Nov 11, 2011 4:39 AM ESTGloria great article, I have a few recipes for tomato and honey mead wine on my column, can't remember what year or month I published them I will have to look for you. Thanks for sharing.
- 1 vote
#2 - Fri Nov 11, 2011 9:23 AM ESTKnowlton's Rangers, look forward to them. I still have tomatoes ripening, didn't get them all put up yesterday!!!
#3 - Fri Nov 11, 2011 12:20 PM ESTGloria couldn't find the tomato recipe but it is pretty much the same as the honey mead recipe minus the honey lol
http://knowlton-rangers.newsvine.com/_news/2009/09/17/3281250-honey-mead
#4 - Fri Nov 11, 2011 12:53 PM ESTIngredients for Tomato wine brew just like other vegetable wines.
Juice from 18 lb (8.2 kg) tomatoes – about 1.67 gallons (6.3 liters)
4.84 lb (2.2 kg) sugar
2.5 quarts (2.4 liters) water
8 tsp (40 g) tartaric acid
2 tsp (10 g) diammonium phosphate
1 tsp (2.3 g) pectic enzyme
sulfite to 50 ppm(equivalent to two campden tablets)
premier cuvee yeast
#5 - Fri Nov 11, 2011 1:00 PM ESTYou're in Easy Mode. If you prefer, you can use XHTML Mode instead. |
