Tomato Wine: Fermentation Complete

It looked like fermentation was winding down, so I drew a sample for testing. The sample had some dissolved CO2 in it, and that can skew my tests in two ways. It can give rise to carbonic acid, which will push the titratable acidity (TA) higher. It can also make it look like there is more sugar in the sample than there really is. As the CO2 comes out of solution, in the form of bubbles, it physically pushes upward on the hydrometer which leads to a higher specific gravity (SG) reading.

SG: 1.000, pH 3.03, TA: 10 g/L

The TA went from 6.5 to 10 g/L in six days, which is a much bigger jump than I was expecting. Did the carbonic acid push it up that much? Or did I just botch the test? Either way, the thing to do is rack and set it aside for a while. When I come back to retest, the CO2 will have bled off and I’ll have better results.

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2 thoughts on “Tomato Wine: Fermentation Complete

  1. Glenn Kronenberger

    How I can make wine or whiskey from cider . Can I distill cider wine into whiskey using a pressure cooker? I am new but I am spending too much at stores that I think we can make on ourselves. Thanks Glenn Kronenberger.

    P.S. how can we control fruit flys both white and red eye fly that we experimental in 9th grade with genetics in science

  2. Erroll Post author

    Hi Glenn,

    I don’t have any experience distilling. If you really want to try it, double check that it’s legal where you live (it’s not in many places) and make sure that you know what you’re doing before you start messing around with a pressure cooker.


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