hi. i was told my grandad made tomato wine and onion wine back during
the depression and during ww2. i looked in m recipe book and sure enough
there is the recipe for each. i have tomatoes and onions in abundance
now and was wondering if anyone here has made it and what it was like.
im just about curios enough to try it,especially since granddad drank
it. best regards,lucas

My father in law did a batch of tomato wine with tomatoes he grows in his
garden and this was excellent - rather like an Italian Frascati. The wine
adopted a nice yellowish rose colour and there was a very slight hint of
tomato taste, as it was drunk quite young (this would disappear with
ageing).

Summary: an excellent and relatively easy wine to make. I would be
interested to hear of anyone that's tried making this with canned tomatoes -
these are so cheap at the local supermarket - and so juicy!

Happy drinking!

> wrote in message
...
> hi. i was told my grandad made tomato wine and onion wine back during
> the depression and during ww2. i looked in m recipe book and sure enough
> there is the recipe for each. i have tomatoes and onions in abundance
> now and was wondering if anyone here has made it and what it was like.
> im just about curios enough to try it,especially since granddad drank
> it. best regards,lucas
>

I plan on making a batch of green tomato wine here in a month or
so.....I have to move and leave my tomatos behind

I have a batch of ripe tomato wine that is aging....I will give you my
thougths after it is ready to drink.

I have always resisted the urge to make most vegetable wines. The idea of
tomato or onion wine just does not appeal to me. BUT, I can thing of no
better reason to make a wine than because Grand-Pa did! I can recall that
C.J.J Berry had several recipes for these and recommended them.

Ray

> wrote in message
...
> hi. i was told my grandad made tomato wine and onion wine back during
> the depression and during ww2. i looked in m recipe book and sure enough
> there is the recipe for each. i have tomatoes and onions in abundance
> now and was wondering if anyone here has made it and what it was like.
> im just about curios enough to try it,especially since granddad drank
> it. best regards,lucas
>
>

Ray - I agree with you on the onion but the tomato my father in law made was
excellent and over time - as with most wines - the tomatoish taste would
have disappeared and you wouldn't even know what it was made from.

Incidentally, a tomato is a fruit - not a vegetable!


"Ray Calvert" > wrote in message
news
> I have always resisted the urge to make most vegetable wines. The idea of
> tomato or onion wine just does not appeal to me. BUT, I can thing of no
> better reason to make a wine than because Grand-Pa did! I can recall that
> C.J.J Berry had several recipes for these and recommended them.
>
> Ray
>
> > wrote in message
> ...
> > hi. i was told my grandad made tomato wine and onion wine back during
> > the depression and during ww2. i looked in m recipe book and sure enough
> > there is the recipe for each. i have tomatoes and onions in abundance
> > now and was wondering if anyone here has made it and what it was like.
> > im just about curios enough to try it,especially since granddad drank
> > it. best regards,lucas
> >
> >
>
>

Ray - but then again, why not onion wine? If you've ever slowly fried
onions you'll notice that they become caramelized - which is sugar - which
is what ferments - which is what creates alcohol. Onions are, in essence,
very sweet vegetables and could make good wine. Perhaps the negative view
they always receive - because they are savoury as opposed to sweet in
nature - stops me from even trying them for wine - but many have and maybe I
might one day! Unfortunately, I cannot comment at present.

Preacher


> wrote in message
...
> hi. i was told my grandad made tomato wine and onion wine back during
> the depression and during ww2. i looked in m recipe book and sure enough
> there is the recipe for each. i have tomatoes and onions in abundance
> now and was wondering if anyone here has made it and what it was like.
> im just about curios enough to try it,especially since granddad drank
> it. best regards,lucas
>

One thing of note. You want to use vidalia onions for wine.

They are much sweeter and less savory than most onions out ther.e

A Sweet Red Vidalia Onion Wine and a Sweet White Vidalia Onion Wine
won the food competitions during the Onion Festival in Vidalia,
Georgia this year... Interesting

I made a dry Vidalia Onion Wine last year (made in 2003, bottled in
2004)... We have not tried it yet.

Later,
A.J.

On 26 Aug 2005 11:54:07 -0700, "Droopy" > wrote:

>One thing of note. You want to use vidalia onions for wine.
>
>They are much sweeter and less savory than most onions out ther.e

Hey everyone - A.J. has got the right attitude! Let's all make a batch of
onion wine and see how it turns out. Not sure if my local supermarket has
vidalia onions but we'll see.


"A. J. Rawls" > wrote in message
...
> A Sweet Red Vidalia Onion Wine and a Sweet White Vidalia Onion Wine
> won the food competitions during the Onion Festival in Vidalia,
> Georgia this year... Interesting
>
> I made a dry Vidalia Onion Wine last year (made in 2003, bottled in
> 2004)... We have not tried it yet.
>
> Later,
> A.J.
>
> On 26 Aug 2005 11:54:07 -0700, "Droopy" > wrote:
>
> >One thing of note. You want to use vidalia onions for wine.
> >
> >They are much sweeter and less savory than most onions out ther.e

Preacher, it would probably take one glass of good tomato or onion wine to
convince me. I resisted making grapefruit wine for many years as I do not
like grapefruit. Then a friend make some and it was excellent.

By the way, I know that in the north, tomatoes are a fruit, but in the
southern US, they are a vegetable. Ask anyone down here. ;o) By the way,
the only thing I like better than good fried onions is boiled buttered
onions. Talk about sweet!

Ray

"Preacher" > wrote in message
...
> Ray - I agree with you on the onion but the tomato my father in law made
> was
> excellent and over time - as with most wines - the tomatoish taste would
> have disappeared and you wouldn't even know what it was made from.
>
> Incidentally, a tomato is a fruit - not a vegetable!
>
>
> "Ray Calvert" > wrote in message
> news
>> I have always resisted the urge to make most vegetable wines. The idea
>> of
>> tomato or onion wine just does not appeal to me. BUT, I can thing of no
>> better reason to make a wine than because Grand-Pa did! I can recall
>> that
>> C.J.J Berry had several recipes for these and recommended them.
>>
>> Ray
>>
>> > wrote in message
>> ...
>> > hi. i was told my grandad made tomato wine and onion wine back during
>> > the depression and during ww2. i looked in m recipe book and sure
>> > enough
>> > there is the recipe for each. i have tomatoes and onions in abundance
>> > now and was wondering if anyone here has made it and what it was like.
>> > im just about curios enough to try it,especially since granddad drank
>> > it. best regards,lucas
>> >
>> >
>>
>>
>
>
>

Whetehr a tomato is a fruit or veggie will depend on who you ask.

As a agronomist, botanist or plant biochemist and a tomato is a fruit
since it is the fruiting body of the plant.

Ask the US government and that tomato is a vegetable becasue they say
it is and tax it that way.

I racked my tomato wine a day or so ago. It deos not taste liek
tomatos....although it does have a metallic/salt taste that I am not so
sure I like.

hey lucas, In 2002 i made an Onion wine ,just for the sake of doing
it.
it was bottled a year later and forgotten about... until two years
later, when my sister in law thought it was just strange enough to
try,in her words "this is good enough to drink" it was sweetened,so it
had no "onion" taste to it .it tasted like a good sweet white wine. if
you do make some just let it age for about a year or three before you
drink it.
you can make almost any type of wine you like, even if it sounds
like it would be "aweful". make small batches and if they turn out
good keep the batch and next time make more. good luck

i started a 5 gallon batch of red tomato yesterday . just hated
to see all the maters go bad. lucas

> wrote in message
...
> i started a 5 gallon batch of red tomato yesterday . just hated
> to see all the maters go bad. lucas

Try chopping up some Jalapeños or Habaneros and throwing them into that
batch. Really zips up the flavor!

Tom S

>> i started a 5 gallon batch of red tomato yesterday . just hated
>> to see all the maters go bad. lucas

> Try chopping up some Jalapeños or Habaneros and throwing them into that
> batch. Really zips up the flavor!


I am a Habenero guy - grow my own Red Savina Habeneros. I would take a
very small habenero, remove the stem and the seeds, and crush it in a few
ounces of tomato juice in a blender before adding it to your must. You
can always add more later.

Do not handle habenero peppers unless you are wearing rubber gloves.

Dick

"Dick Adams" > wrote in message
...
> Do not handle habanero peppers unless you are wearing rubber gloves.

Actually, handling them is OK as long as you don't need to (1) take out your
contact lenses later or (2) rub your eyes afterwards. Your fingers will get
a persistent tingly sensation for awhile that lasts for several hours, but
isn't really unpleasant. You might even find you like it if you have a bit
of arthritis in your hands. There are some ointments for that purpose on
the market that contain capsaicin, which is the stuff that makes Habaneros
hot.

OTOH, if you have an open cut on your hands they will remind you sharply
about it! =8^O

Tom S

Tom S > wrote:
> "Dick Adams" > wrote:

>> Do not handle habanero peppers unless you are wearing rubber gloves.

> Actually, handling them is OK as long as you don't need to (1) take out your
> contact lenses later or (2) rub your eyes afterwards. Your fingers will get
> a persistent tingly sensation for awhile that lasts for several hours, but
> isn't really unpleasant. You might even find you like it if you have a bit
> of arthritis in your hands. There are some ointments for that purpose on
> the market that contain capsaicin, which is the stuff that makes Habaneros
> hot.

You missed the part of handling any part of your groin.

I cut up 100 at a time and I wear surgical gloves after I shower.

> OTOH, if you have an open cut on your hands they will remind you sharply
> about it! =8^O

Great idea is surgical gloves inside dishwashing gloves.

Dick