Orange wine fermentation didn't start

[socialdougal]

Ah, ok. I'll just let it settle after stirring it up, then I'll give it a taste test.

 

[socialdougal]

Just in case there's some interest, I thought I'd report back that I just tried my tomato wine (mentioned in this thread) for the first time today. I have to confess I was expecting it to taste like ****, but I am surprised that it is very good. I like it very much. It was not easy to make, but I have learned how to do it better next time. I was thinking I would give up on country wines and stick to beer brewing only, but will def make some more tomato wine. I used baking yeast and didn't have a clarifier. However, I do like the taste even though it's a tad cloudy. If the recipe's of interest, let me know. Will update again after I get to the orange wine.

 

[BernardSmith]

Tomato is one wine (among many) I have not yet tried to make. I'd be curious about your recipe. Did you use water or only the juice extracted from the fruit?

 

[socialdougal]

Canned tomato and water. Also, start the fermentation in a larger vessel. Mine overflowed because of the vigorous start. Also, there were a lot of solids to remove. Might be worth liquidizing the tomato pulp.

Recipe - 4.5L+ (6 bottles) of tomato wine

Tomato pulp 6 cans
2 tbsp lemon juice
1kg sugar
4gm yeast
2 peas of Vegemite
boiled cooled water to 4.5L+
(Pectinase clarifier)

boil 3-4 litres of water and cool

boil tomatoes in 1-2L water, dissolve sugar, add LJ

pour 1L of water into fermentation jar, add tomato mixture, top up with water to 4.5L

Heat a cup of water, dissolve a tsp sugar and vegemite, let it cool till tepid, mix in yeast, set aside

When the mixture in the jar is tepid, add the yeast mixture + pectinase and stir

Cap and attach airlock

After fermentation ends, rack into clean 5L jar.

Then apply time and patience.

After it's clear, bottle through a filter paper in funnel and wait a few weeks for improvement before drinking.

 

[quiltertoo]

Several years ago when I had an overabundance of tomatoes I made tomato wine. I didn't care for the wine I made with ripe tomatoes. The taste of tomatoes in wine just didn't appeal to me. I used it in cooking which was o.k. At the end of the season I made a green tomato wine. The smell of the fermenting wine was pretty bad and I almost tossed the batch before it was finished. The wine turned out to be a nice white wine with no hint of green tomato. No one could guess that it was made with green tomato.

Mary Lou

 

[BernardSmith]

OK . Now I am very intrigued. I know what Vegemite is (I prefer Marmite) and I know what a pea is but what is a pea of Vegemite? Is that a volume? And what is it doing in the recipe? Is that simply in place of nutrient? And for tomato wine, what yeast would you suggest

 

[socialdougal]

I did use Vegemite as a nutrient when making this wine. That was before you advised me how to make a nutrient, Bernard. "Pea" is a means of describing a volume. A piece about the size of a garden pea.

As for yeast, I used baking yeast as it was all I had at the time.