Quote:
Originally Posted by Worth1
I never could get used to putting any kind of alcohol in tomato juice.
I have tried to and to me it is horrible. 
If you want to try something crazy put about 1/8 teaspoon of baking soda in a glass of it mix it up and wait a bit.
Then drink it.
It kills the acid and makes it sweet.
This is what I do with store bought tomato products that have been over dosed with citric acid for so called safety reasons.
Worth. |
You bring up a very interesting point worth. When I was briefly tasting in between canning today I noticed how "sweet" it tasted. I have been very much conditioned to the overly acidic taste which I now actually like. I guess I'll have the experiment with the next batch to see how much of a difference it makes if I add slightly more to different bottles.
On the alcohol point I completely agree. Interestingly the first time I ever tried tomato juice was when I was in matric (final year in high-school) and had a bit of a hangover and my friends were of the opinion that tomato juice was good for hangovers. I bought a can which we drank on the way home after which I promptly returned to the store and bought a few more.
You could say it was love at first taste!
