One problem with all the theories - they don't apply to most of the juice and that is what I am trying to discern. I have probably 20-22 quarts of yellow tomato juice. All treated the same way: squeeze the juice out of the toms, boil it in a huge pot, pour it into cleaned bottles, put a cap on and seal them. I have to suspect that it is specific type of tom that is involved, as I have another bottle that has foam at the top, a layer of water, then pulp. I have not shook it up - I'm waiting to find someone I don't like so I can give them a present!
J/K! But hey Iggy, you wanna bet on the Bengals/Browns game? If the Bengals lose, I'll send you 2 liters of yellow tomato juice!
Mike