tomato wine recipe

[mugins]

3.5 lbs. Red Tomatoes
1 cup Raisins
6 pts. Water
1.5 lbs. Sugar
2.5 tsp. Acid Blend
1/4 tsp. Tannin
1 tsp. Nutrient
1 ea. Campden Tablet
1 pkg. Wine Yeast


Wash tomatoes. remove any bruised portions and cut into pieces. Using nylon straining bag, mash and squeeze out juice into primary fermenter. Keeping all pulp in straining bag tie top and place into primary. Stir in all other ingredients EXCEPT yeast and cover primary. After 24 hours add yeast and recover primary. Stir daily and press pulp lightly to aid in extraction. When ferment reaches 1.040 (3-5 days) lightly press juice from bag and remove. Siphon wine off sediment into glass secondary and attach stopper and airlock. When ferment is complete (S.G. has dropped to 1.000 or lower -- about 3 weeks) siphon off sediment into clean secondary (glass carboy). Reattach stopper and airlock and allow to clear. To aid in clearing siphon again in 2 months and again if necessary before bottling leave to stand for a week or two before drinking

[Matt_B]

Interesting!

We got way tooooo many tomato's this year

Is this your recipe? have you tried it? what does it taste like?

I love wine, but it's normaly a dry white, never made any out of anything growing in he garden

We was going to ketchup most of the tommys but never realised you could make wine!

[mugins]

hi matt b i made this about a year ago it is a sweet wine
instead of ketchup or this wine try my tomato chutney recipe which i listed on here in what cooking you like that one
best of luck with this and your fishing im going fishing all next week end in reading not pike doing coarse fishing