HoneyCreek Tomato and Pepper Wine
Ingredients
Tomato: 2.8 US gals
- 9 lbs. split equal Roam's and Celebrity's Tomatoes (any good juicy ones, these where in my garden)
- 4 lbs. Sugar (adjusted to 1.090SG)
- 2 Campden
- 4 tsp. Acid Blend (adjusted to .6%)
- 2 tsp. yeast Nutrient
- 1/4 tsp. Tannin
- 10 drops Pectic Enzyme (used Liquid)
- 1 pkg. Champagne yeast
- water to top up to 2.8 gals.
Crush Tomato's and pressed, added all except nutrient/yeast and soaked for 48 hrs. Pressed again (had all in bag) then added remaining stuff. Let ferment to 1.015 and racked, racked again in 25 days (was already mostly clear).
Initial Readings:
- Temp- 72 SG- 1.012 adjusted to 1.090
- Brix- 4% adjusted to approx 23%
- Acid- .3% adjusted to .6%
- Titret- 45ppm adjusted to 60ppm
- PH- 3.49
Pepper: 2.8 US Gals.
- 4 lbs. Peppers - (1 lbs. ea- Jalapeno/ Anaheim/ Yellow Sweet Banana/ Green Bell)
- 1 qts. Welch's White Grape Juice
- 5 lbs. 6 oz. Sugar (adjusted to 1.085 SG)
- 2 Campden
- 1 Zest of Lemon/ squeeze remaining juice
- 3 tsp. Acid Blend
- 1 1/2 tsp yeast nutrient
- 1/4 tsp tannin
- 8 drops Pectic Enzyme
- 1 pkg. Pasture Champaign
- water to 2.8 gals.
Chopped peppers with the seeds, boiled all peppers to soften and put into bag, juice into primary. Added all except nutrient/ yeast and let sit 48 hrs. Added remaining stuff, ferment to 1.015, squeeze bag and rack ( be very cautious not to wipe eyes and/or wear gloves). Rack again when cleared and fermenting died, was approx 20 days here.
Initial Readings:
- Temp - 68 SG - 1.054 adjusted to 1.085
- Brix- 14% adjusted to approx 21%
- acid - .6% <---- amazed me
- Titret- 30ppm adjusted to 50ppm
- pH- 2.88 adjusted to 3.42
Make both wines separately, once done you are going to blend them. Blending is a 70-30 mixture of each. i.e.; 70% Tomato with 30% Pepper and vice versa. You do not have to do this but personally believe it is 100% better if you do. The pepper wine alone has a bit more bite than desired as the Tomato alone lacks in body but the 70/30 split with Tomato the 70% one is excellent.
