Tomato Wine Recipe D.I.Y.

Hey Guys and Gals! Tomato wine surprises people. It comes out golden and dry, and nobody guesses what it is. Makes one gallon.

Ingredients

Step 1

• 4 lb very ripe tomatoes
• 1/2 lb golden raisins, chopped
• 2.25 lb sugar
• 1 inch fresh ginger, sliced
• 1 gallon water
• 1 tsp acid blend
• 1 tsp yeast nutrient
• 1/2 tsp pectic enzyme
• 1 Campden tablet, crushed

Step 2

• 1 pack champagne yeast

Directions

1. Wash the tomatoes, remove the stems and any green parts, and chop. Put them in a straining bag in the primary with the raisins and ginger. Mash.
2. Dissolve the sugar in hot water and pour over the bag. Cool, then add everything except the yeast. Wait 24 hours.
3. Hydrate the yeast in 4 oz of warm water for 15 minutes, add it, take a hydrometer reading and fit an airlock.
4. Ferment on the pulp 5 days, stirring daily.
5. Remove the bag. Siphon into a secondary carboy and let it finish.
6. Rack every two to three months until clear.
7. Bottle and age 6 to 12 months.

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