Tomato Tang
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monk
you guys -
Adam
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Adam
after almost 2 weeks it is still bubbling away really happily, giving off quite a nice fragrance. I'm not sure why it is bubbling far faster than my mead and cyser now but maybe they are slow burners.
Really should do some bottling tomorrow (beer, atomic lemon, TC) but might get put off until Tuesday/Wednesday. Tomato Tang will stay in the demi john until it is a lot calmer though.
smiles
adam
Really should do some bottling tomorrow (beer, atomic lemon, TC) but might get put off until Tuesday/Wednesday. Tomato Tang will stay in the demi john until it is a lot calmer though.
smiles
adam
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Adam
ready is such a strong word.well? is it ready yet?
I found away to keep myself out of the brewing cupboard for a few weeks the shame of brewing lager in there, even if it is for other people to drink.
Tomato Tang currently looks terrifying.
There is a layer of transparent red, then cloudy red and then a mass of what looks like curdled brains in blood.
I have not bottled it yet and as i said i have tried to keep out of the cupboard.
In great news my mead is superbly clear.
Will try to get on top ob brewing and bloggin this week so you can see some photos.
smiles
adam
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Adam
well, it turns out tomato tang is far too thick to syphon easily (or at all)...
its just too thick in general.
enter my jury rigged filtration system.
clean coffee filter type thing on top of an upside down colander draining into a large pot.
slow progress, dangerous levels of balancing.
disaster and clean up likely.
smiles
adam
its just too thick in general.
enter my jury rigged filtration system.
clean coffee filter type thing on top of an upside down colander draining into a large pot.
slow progress, dangerous levels of balancing.
disaster and clean up likely.
smiles
adam
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Adam
okay, that was alot of work but i have 2 litres of filtered Tomato Tang bottled so as i started with 4 litres its about a 50% loss.
Not sure if all the work on it will have oxidised it... if i do it all again i will do the straining before the fermenting.
Its come out at 10.5%+ it kicks like a mule and has a fire to it from the piri piri. Gonna lay it down for a while with the mead and cyser i laid down today and see what happens.
I would say it was a lot of work but i do now have instant bloody mary pretty much and served over ice this stuff would be fantastic.
Its not a gulping drink but for sipping (and possible slipping into a coma) its fantastic.
smiles
adam
Not sure if all the work on it will have oxidised it... if i do it all again i will do the straining before the fermenting.
Its come out at 10.5%+ it kicks like a mule and has a fire to it from the piri piri. Gonna lay it down for a while with the mead and cyser i laid down today and see what happens.
I would say it was a lot of work but i do now have instant bloody mary pretty much and served over ice this stuff would be fantastic.
Its not a gulping drink but for sipping (and possible slipping into a coma) its fantastic.
smiles
adam
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Petrovitch