01-21-2013, 12:09 AM
Tomato juice is a natural fermenter. Anybody who has worked in a restaurant for any length of time probably has a story about a businessman's day being ruined by opening a bottle of ketchup that had begun fermenting and sprayed fermenting ketchup everywhere including his suit. You see it mainly in restaurants that "top off" their heinz bottles with a cheaper brand so there is always "old" ketchup on the bottom.
There are commercialized producers of tomato wine.
That being said, I have never purposely fermented a vegetable juice (well technically tomatoes are fruits but you know what I mean) but my advice would be, if you are going to try it, try the low sodium (not the spicy ) variety and use a starter or leftover yeast from a previous successful brew. And if you try it, LET US KNOW HOW IT TURNS OUT. If it works out, you could always try the spicy variety.
There are commercialized producers of tomato wine.
That being said, I have never purposely fermented a vegetable juice (well technically tomatoes are fruits but you know what I mean) but my advice would be, if you are going to try it, try the low sodium (not the spicy ) variety and use a starter or leftover yeast from a previous successful brew. And if you try it, LET US KNOW HOW IT TURNS OUT. If it works out, you could always try the spicy variety.