Red Tomato Mead
Elevate your beverage game with this unique Tomato Mead, blending the rich essence of ripe tomatoes with the natural sweetness of honey. Infused with zesty lemon juice, this refreshing drink offers a deliciously intriguing twist for warm evenings or flavorful pairings. Craft your own artisanal mead and impress your friends with this one-of-a-kind concoction!
ingredients
- 5 lbs ripe red tomatoes, chopped
- 1 tsp yeast nutrient
- Juice of 2 lemons
- 2 campden tablets, crushed
- ½ tsp pectic enzyme
- 1 packet mead or wine yeast
- 1 cup honey
steps
- 1.
Wash and chop the ripe tomatoes, removing any stems or leaves.
- 2.
In a large pot, bring the chopped tomatoes and 2 cups of water to a boil, then reduce heat and simmer for 30 minutes, crushing the tomatoes to release their juice.
- 3.
Strain the tomato mixture through a fine sieve or cheesecloth into a sanitized fermentation vessel, discarding solids.
- 4.
Add honey to the tomato juice in the fermentation vessel, stirring until completely dissolved.
- 5.
Mix in the lemon juice, yeast nutrient, pectic enzyme, and crushed campden tablets.
- 6.
Allow the mixture to cool to room temperature, then add the packet of mead or wine yeast.
- 7.
Seal the fermentation vessel with an airlock, and place it in a dark, warm area (around 70-75°F) for fermentation, typically taking 1-2 weeks.
- 8.
Once fermentation slows, siphon the mead into sanitized bottles, leaving sediment at the bottom.
- 9.
Seal the bottles and let the mead age for at least 2-3 months in a cool, dark place before enjoying.
