Kristin Roby, the resident food blogger/foodie friend at the Press and Sun Bulletin is wallowing in tomatoes. I thought it would be nice to share a few winerecipes to help her out. Wine recipes you say?!??!? Yes, wine recipes! Tomatoes make a delightful home made wine!

Here are three recipes from the Homemadewine.net database for all you folks to try and the last one is my recipe. Remember that info regarding equipment, ingredients and other tidbits of wisdom are on the homemadewine.net website or you can search the categories at left.

Date:	19-Apr-2000
Name:	TomatoWine
Category:	Vegetable
Yield:	One Gallon US
Beginningsg:	Not Provided
Ingredients:	4 lbs. green tomatoes 1 qt. balm leaves including stalks (this is lemon balm and if you need it and can’t find it call me and I will grab you some) 1 lb. raisins, sultanas or currants 1 lb. maize, barley or wheat 2 lemons or oranges (half an oz citric acid may neused in lieu) 3 lb. sugar 1 gal. water 1/2 pt. cold tea Yeast nutrient 1 pkg. wine yeast
Instructions:	1. Soak the grains overnight. 2. 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. 3. Place the minced ingredients in the fermenting jar and add the sugar. 4. Pour boiling water over this and stir well to dissolve the sugar. 5. When cool add the cold tea, fruit juices or citric acid, yeast and nutrient. 6. Ferment for seven days then strain into glass jars. 7. Fit air lock, ferment and rack in the normal way. 8. Clarify, stabilize, bottle and age as you normally would.

 

ID:	132
Date:	19-Apr-2000
Name:	TomatoWine
Category:	Vegetable
Yield:	One Gallon US
Beginningsg:	Not Provided
Ingredients:	3 1/2 lbs. red tomatoes 1 cup raisins 6 pts. water 1 1/2 lbs. sugar 2 1/2 tsp. acid blend 1/4 tsp. tannin 1 tsp. yeast nutrient 1 campden tablet, crushed 1 pkg. wine yeast
Instructions:	1. Wash tomatoes. 2. Remove any bruised portions and cut into pieces. 3. Using nylon straining bag, mash and squeeze out juice into primary fermenter. 4. Keeping all pulp in straining bag tie top and place into primary. 5. Stir in all other ingredients EXCEPT yeast and cover primary. 6. After 24 hours add yeast and recover primary. 7. Stir daily and press pulp lightly to aid in extraction. 8. When ferment reaches 1.040 (3-5 days) lightly press juice from bag and remove. 9. Siphon wine off sediment into glass secondary and attach stopper and airlock. 10. When ferment is complete (S.G. has dropped to 1.000 or lower — about 3 weeks) siphon off sediment into clean secondary (glass carboy). 11. Reattach stopper and airlock and allow to clear. 12. To aid in clearing siphon again in 2 months and again if necessary before bottling. 13. Stabilize, bottle and age as you normally would.

 

ID:	133
Date:	19-Apr-2000
Name:	TomatoWine
Category:	Vegetable
Yield:	One Gallon Imperial
Beginningsg:	Not Provided
Ingredients:	1 gal. (UK) water 2 1/2 kg. very ripe tomatoes 250 grams white grape juice concentrate 900 grams sugar 3 1/2 liters water 2 tsp. citric acid 1/2 tsp. tannin Campden tablets Yeast nutrient 1 pkg. wine yeast
Instructions:	1. Mash tomatoes and add 3 litres boiling water. 2. Cool. 3. Add grape, acid, tannin, nutrient, yeast and ferment for 5 days, stirring twice daily. 4. Strain out solids. 5. Put in fermentation jar. 6. Add sugar. 7. Top up and add airlock. 8. Ferment to dryness. 9. Clarify, stabilize, bottle and age as you normally would.   Tomato Wine 3 lbs ripe garden tomatoes (do not use grocery store tomatoes!) 12 oz apple juice concentrate 2 lbs white sugar 1 pkg Montrachet wine yeast 1 tsp eptic enzyme 1 tsp yeast nutrient 1-1/2 cups orange juice (at room temp) or for best results use fresh squeezed juice 1/4 tsp tannin 1. Mash the tomatoes in a large non-reactive pot. Stainless is perfect for this. Add 2 quarts of water and bring to a boil. Add the apple juice and sugar and boil for 5 minutes. Transfer rm  2-gallon food safe bucket and add 1 quart of water. Add a campden tablet here if you want to use it, and allow the mixture to sit for for 24 hours loosely covered. 2. In a jar, make your yeast starter cultre by combining the wine yeast, peptic ensyme, nutrient and orange juice. Cover and shake vigorously and then let stand for 1-3 hourse until bubbly, then add to your must. 3.Add tannin and ferment for five days, punch down daily to aerate. Then rake the liquid from the must into a 1-gallon airlocked fermentation container and let is ferment for three to four months. Bottle, cork and cellar. Wait at least 6 months for this wine. Usually on the coldest, nastiest day in March when you are dying for spring to come is the perfect day to crack open a bottle.