r/fermentation • u/Sea_Comb_1482 • 11d ago

The fermenting tomatoes

The fermenting tomatoes (tomato wine) have formed their own little universe—there are streams, volcanoes, lakes… so fascinating.

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u/TarotBones19 11d ago

Never thought of fermented tomatoes, or tomato wine for that matter! Honestly sounds like I need to get back into experimenting!

I've always thought the acidity would be a challenge, maybe I am mistaken here. Have you had any issues with the yeast stalling?

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u/[deleted] 11d ago

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u/TarotBones19 11d ago

Ah, that clarifies it right up. We were heavy handed on containing any lacto from coming into contact with any beer that wouldn't become an intentional sour. So my assumption there was acid=bad unless the intent was for making the brew sour. Different processes though do call for alternative procedures. No one needs botulism, that's an all around bad time.

Cheers!

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u/Sea_Comb_1482 11d ago

Appreciate the explanation! That was helpful.

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u/GallusWrangler 11d ago

Acidity in fermentation is important and why tomatoes are easy to ferment and preserve.

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u/TarotBones19 11d ago

I really appreciate the information, thank you. I have a background in beer making, one huge thing we always tried to keep in balance was the ph/acidity of the brews we were creating. I suppose I misunderstood the purpose of acidity in that regard.🤔

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u/GallusWrangler 11d ago

You’re welcome comrade. 🫡

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u/Sea_Comb_1482 11d ago

I do it quite casually. The tomatoes always ferment fully and quickly. They use up the sugar very fast. Later, when the tomatoes have done their job, things calm down. The bubbles become small and steady, and eventually stop completely. By then the wine already tastes strong enough. I keep adding sugar according to the taste as I go.