Tomato wine

Yield: 1 Servings

Measure Ingredient
3½ pounds Red Tomatoes
1 cup Raisins
6 pints Water
1½ pounds Sugar
2½ teaspoon Acid blend
¼ teaspoon Tannin
1 teaspoon Yeast nutrient
1 \N Campden tablet; crushed
1 pack Wine yeast
3½ pounds Green Tomatoes
6 \N Cloves
½ ounce Ginger root; bruised
6 pints Water
2½ pounds Sugar
2 teaspoons Acid blend
¼ teaspoon Tannin
1 teaspoon Yeast nutrient
1 \N Campden tablet; crushed
1 pack Wine yeast



I know that the tomato beer thread is a bit stale, but while going through a winemaker's recipe booklet for a fermented fruit cocktail recipe for Judy I found the following. If you are tempted to try this please keep in mind that this was published in 1976 before more stringent homebrewing practices were commonplace. I would stress a good sanitization procedure for the fermentation vessel and equipment (bleach works great and is cheap) and either rehydration of the dry yeast or a yeast starter. The sugar could be replaced with more tomatoes or juice, and the acid blend and tannin may not be needed. However I'm no winemaking expert, I just play one at home. ;> Any winemakers on the list?

1. wash tomatoes. Remove any bruised portions. Cut into pieces. 2. Using nylon straining bag, mash and squeeze out juice into primary fermentor.

Keeping all pulp in straining bag, (put ginger root and cloves in bag) tie top and place in primary. 3. Stir in all other ingrediants EXCEPT yeast.

Cover primary. 4. After 24 hrs, add yeast. Cover primary 5. Stir daily, check s.g. [specific gravity], and press pulp lightly to aid extraction. 6.

When ferment reaches s.g. of 1.040 (3-5 days) lightly press juice from bag.

Syphon wine off sediment into glass secondary. Attach airlock. 7. When ferment is complete (S.G. has dropped to 1.000-- about 3 weeks) syphon [wine] off sediment into clean secondary. Reattach lock. 8. To aid clearing syphon again in 2 months and again if necessary before bottling.

The wines can be left towards the dry side or you may prefer them sweetened back slightly. Before bottling add ½ tsp Stabilizer, then, add in ¼ lb dissolved sugar per gallon."

This recipe makes one gallon of wine. Gives a new meaning to the old debate: Red or Green?

Chile-relatedness? I'd bet the green tomato wine would be enhanced greatly by the addition of some chiles. Kind of like a spicy, alcoholic V8 drink.

Mmmmmm... good and good for you! ;> Posted to CHILE-HEADS DIGEST V4 #087 by Chris Kaufman <kaufman@...> on Aug 16, 1997

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