Pizza Hut's "tomato wine," which you can snag as part of a limited-edition gift set, is made from "ripe, juicy tomatoes and infused with natural basil," made in partnership with Irvine's Just Beyond Paradise Winery, a family-owned vineyard in Kansas.
Tomato wine is ketchup.
Not exactly. Tomatoes are the world’s largest berries, considered a fruit in botany.
Ketchup has vinegar in it. A properly brewed wine won’t have vinegar.
Aren’t bananas berries, too?
banana wine would be weird
I used to be in barista, one of my friends used to come in and ask me for a latte with a triple banana shot in it.
So, I know at least one person who would be in the market for it.
I used to live in an apartment where the guy across the hall from me made wine from all sorts of unconventional fruit. I brew beer, and we would trade sometimes. Several of his wines were really good, but the banana wine was the best one by far!
I’ve had banana wine before, it’s better than you think.
Yes, but strawberries are not. Strawberries and pineapples are both accessory fruits, and raspberries are aggregate fruits (still not berries).
Wine can become vinegar.
Yes, when not brewed properly and exposed to oxygen while brewing. Hence my disclaimer, when brewed properly.
You’re all wrong. Different strains of yeast are used in making vinegar. Oxygen is integral to primary fermentation in both wine and vinegar but in secondary and bottling it is minimized because oxidation negatively affects the flavor. If you end up with vinegar when you tried to make wine, it’s because yeast that produce vinegar got into your brew.
In our experiences, it depended on the fruit we started with. Watermelon was the worst, after like 2 weeks of brewing, it would be around half vinegar.
Elderberry came out the best, basically the same process. Granted we didn’t use proper brewers yeast though, we just used bread yeast.
My daddy wasn’t a normal person, but we got drunk on the cheap LOL!
If you end up with vinegar, it’s because of the yeast. Yeast is naturally everywhere, so when you’re fermenting you can either use chemicals or heat to sterilize your mash (whatever you’re fermenting) to help make sure only the yeast you add is populating the batch. Otherwise, yeah, the natural yeasts that are already on the fruit, grains or whatever will do their own thing.
Keep in mind there are similar flavours to vinegar that can be produced even if there’s little to no acetic acid present, like sour beers that use lactobacillus or if you boil your grains too hot for too long on a dark beer.
You do realize that some pop stars use their pussy yeast to make their own name brand wines right?
If that is in fact a thing, it’s marketing and fermentation doesn’t work that way. And raises a lot of interesting question about how they manage to clear FDA guidelines. I wonder if their candida is isolated and propagated in controlled conditions? More likely it’s a lie.
The yeast that colonizes humans is a different species altogether and doesn’t produce alcohol, at least not in concentrations high enough to make wine. Actually would love an expert to come in on this, I learned about it long ago but have forgotten the details.
Anyway, I know enough to say they could add their natural spice to the mix, but they need wine yeast to make the alcohol which will quickly out-compete whatever strains they’re shlipping in there.
Yeast are used to ferment sugars to alchol, acetic acid bacteria are used to convert alchol into acetic acid. Yeast and bacteria are different.
congrats on finally reading the wikipedia page.
That’s a hilariously misinformed response to that comment
I’m trying to be cheeky.
Today, I feel misinformed