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Hello. I am new to the EZ caps method (and home brewing in general). I was wondering if anyone had tried using v8 juice in their trials, and if so, how were the results? Maybe drinks like this should be left to bloody mary's, but I was thinking that if I took spicy hot v8 and added needed sugar and yeast, if it would come out like a spicy, alcoholic drink that would so for much less than the cost of ingredients for a bloody mary. If anyone has experience in this, please let me know.
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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.
