Tomato Tang
I'd heard people discuss the idea of instant "Bloody Mary" by fermenting
tomato juice. But i hadn't talked to anyone who had done it. Being a
curious sort of person i decided to have a go.
The intrinsic sugar in tomato juice isn't that great so i decided to make the
following recipe:
4 litres Tomato Juice
1 kg White Sugar
Piri Piri Sauce
Yeast
The additional sugar should get this brew jumping and the piri piri
sauce should give it a decent non-alcohol related kick.
Heated up two litres of juice and dissolved sugar in them, the piri piri
was already in with the sugar, then added more juice to help with the cooling process.
The main problem with this recipe was that the thickness of the tomato
juice made it difficult to get an accurate hydrometer reading.
I think it was around 1.080 which makes sense with the added sugar
Some people have expressed fear and or disgust at this concoction.
Too be fair the curdling brains look of the yeast riding atop the bulk of the
brew could turn a weaker stomach.
I don't have high hopes, but i do have hope for my Tomato Tang.
A nice bloody mary like smell is wafting up through the airlock.
Its also exciting because this brew, the mead and the mead cyser are all my first use of demijohns and airlocks. Where as the mead and cyser are likely to be in theirs for a month at least, this one will be mine to play with again soon in a couple of weeks.
Also watching the airlock activity is kind of hypnotically addictive, there must be a screensaver out there of this somewhere.
smiles
adam
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1 comment:
Now that's just completely mad. If it works though, you're a complete genius.
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