Tomato Wine

Recipe file created August 10, 2001.

Ingredients

Age all wines one year or more.

Red Tomatoes

  • 5 pounds ripe tomatoes
  • 4 cups granulated sugar
  • 1 teaspoon yeast nutrient
  • 2 lemons, juice only
  • 2 campden tablets
  • 1/2 teaspoon pectic enzyme
  • 1 package wine yeast
  • water

Green Tomatoes

  • 3 1/2 pounds green tomatoes
  • 5 cups granulated sugar
  • 1 teaspoon yeast nutrient
  • 4 lemons, juice only
  • 1 campden tablet
  • 1/2 teaspoon pectic enzyme
  • 2 pounds raisins
  • 1/2 oz fresh ginger root (optional)
  • 1 package wine yeast
  • water

Wash and trim tomatoes. Chop and place in primary fermentor. Add water to make up to 1 gallon. Add all other ingredients except yeast. Stir well to dissolve sugar. Let sit overnight.

Specific gravity should be between 1.090 and 1.095. Sprinkle yeast over the mixture and stir. Stir daily for five or six days, until specific gravity is 1.040.

Strain the must and squeeze out as much juice as you can from the fruit. Siphon into secondary fermentor and place airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

Alternate Method

Place tomatoes in a large saucepan with enough water to cover. Boil until soft. Mash. Add water to make up to 1 gallon and all other ingredients except yeast.

The next day, strain the must and add yeast. Stir daily for 3 days. Siphon into Secondary Fermentor and add water to make up to 1 gallon. Attach airlock.

Finish as for dry or sweet wine above.

More Wine Recipes

Deal of the Day

Home -- Roxanne's Kitchen -- Wine Index -- Jeffrey Home Page -- Fun Links -- Contact Me