Recipe Type: All Grain
Yeast: wine yeast
Yeast Starter: no
Batch Size (Gallons): 1
Original Gravity: 1.080
Final Gravity: .990
IBU: 1
Boiling Time (Minutes): 1 minute
Color: gold
Primary Fermentation (# of Days & Temp): 7 days
Additional Fermentation: 60 days
Secondary Fermentation (# of Days & Temp): 60 days

This recipe is from Jack Keller's excellent winemaking website. My notes are at the bottom.

The only word of caution for red tomato wine is to use only perfectly ripe fruit. They should also be freshly picked. It makes one gallon of wine, but multiply it out by however many 4-lb batches of tomatoes you have for the wine.

4 lbs fresh, ripe red tomatoes
2 lbs granulated sugar
3-1/2 qts water
2 tsp acid blend
1/2 tsp pectic enzyme
1/8 tsp grape tannin
1 tsp yeast nutrient
1 crushed Campden tablet
1 pkg Champagne or Montrachet yeast

Boil water and dissolve sugar. Meanwhile, wash and cut fruit into chunks, discarding any bruised or insect-scarred parts. Pour fruit and any juice from cutting into nylon straining bag in primary. Tie bag and squash the fruit. Pour the boiling water with dissolved sugar over fruit. Cover and allow to cool one hour, then add acid blend, tannin, yeast nutrient, and crushed Campden tablet. Stir, recover and after 12 hours add pectic enzyme. Wait another 12 hours and add yeast. Stir twice a day for 7 days. Remove nylon bag and allow to drip drain, adding drained juice to primary; do not squeeze bag. Siphon liquid off sediments into secondary, top up, and fit airlock. Rack every 60 days until wine clears, then wait two weeks and rack again. Add stabilizer, wait 10 days, sweeten to taste with sugar water, then bottle. Wine will mature in one year and should be served chilled. [Adapted from Terry Garey's The Joy of Home Winemaking]

8/22/06-The s.g. was 1.070 after this recipe, so I added ½ pound more sugar dissolved in boiling water. S.g is 1.080, so I pitched yeast the next day. 8/25/06- s.g. is still 1.060. 8/27/06- s.g. is 1.000! So I racked to secondary. 9/10/06- tastes like absolute crap- pizza in a glass. Very gaggy. 9/21/06- racked into 1 gallon jug. Super clear- s.g. is .990. Tastes a bit better. I didn't sweeten. Racked every 60 days, and bottled in early winter.

9/07- this wine is good! A tomato nose is present, but the "gaggy" factor is gone and it's actually a tasty wine when it's served well chilled. It's a very light golden color. People served this wine were unable to determine what it was- but would say, "It reminds me of something............." When told it was tomato, they all said, "Of course!"