Tomato Wine
Ingredients
Green Tomato Wine
- 4 lbs. green tomatoes
- 1 quart balm leaves including stalks
- 1 lbs. raisins, sultanas or currants
- 1 lbs. maize, barley or wheat
- 2 lemons or oranges (half an oz citric acid may be used in lieu)
- 3 lbs. sugar
- 1 gallon water
- half a pint cold tea
- Activated yeast and nutrient
Soak the grains overnight. Scald the dried fruit and pass the grains, leaves and stalks together with the tomatoes, dried fruit and fruit rinds (no white pith) through a mincer. Place the minced ingredients in the fermenting jar and add the sugar. Pour boiling water over this and stir well to dissolve the sugar. When cool add the cold tea, fruit juices or citric acid, activated yeast and nutrient. Ferment for seven days then strain into glass jars. Fit air lock, ferment and rack in the normal way.
Red Tomato Wine
- 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.
