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Old 01-27-2008, 08:22 PM   #1
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Default Tomato Wine

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!"

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Old 03-27-2008, 10:46 PM   #2
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First reaction: this is as bad an idea as spray painting your keezer in your living room. Oh wait, I've done that! When tomatoes come this year, I might just have to try this one. Thanks for sharing!

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Old 01-27-2009, 02:23 AM   #3
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I am definatly doing this in the summer. What a neat idea!

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Old 01-27-2009, 02:38 AM   #4
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LOL I was just talking to a guy about this earlier today. Unfortunately, I dont think he was really following a 'recipe' of sorts. He said it always remained cloudy and eventually turned to vinegar.

Mind you in the same breath he said that his batches of other wines were pretty much hooch wines.
-Me

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Old 01-27-2009, 02:41 AM   #5
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We just drank the last bottle of this batch about 2 weeks ago. It was a beautiful golden color, with a tomato nose. It had nice legs, and a crisp fruity flavor. It's one of those things that definitely tastes better than it sounds!

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Old 01-27-2009, 03:47 AM   #6
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What do you mean by "legs"? Sorry I am a newbi

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Old 04-19-2009, 11:47 PM   #7
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Planting tomatoes this year, just might have to give this one a try!

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Old 09-02-2009, 07:31 PM   #8
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Quote:
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What do you mean by "legs"? Sorry I am a newbi
Legs are the streaks that stream down the glass after swirling, and are in part related to the beverage's alcohol content.

Wine Legs and More
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Old 09-03-2009, 06:25 AM   #9
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Hi all, just wanted to add my experience here: I modified the recipe from the Home Winemakers Companion:

4 lbs organic tomatoes
.5 lbs raisins
~1 gal water
1.5 lbs sugar
1/4 ts grape tannin
1 ts acid blend
1 ts yeast nutrient
1 package Red Star Premier Cuvee yeast

EDIT: no boil was involved in this recipe, just a Campden tablet rest for 24hrs. When I said I tasted it at 2 months, I actually meant 4 months from starting must, 2 from bottling. And I did taste it at 1 month from starting must, which was a very ripe tomatoy-tart flavor (read: nasty).

Using this recipe, I had a starting must with a TA of .2% and a Brix of 15, which I adjusted--using acid blend and sugar--to .65% and 21 respectively. I just tasted it at a little over 4 months and the gaggy character that YooperBrew mentioned has aged to a nice barely distinguishable tomato character in my batch. My batch is also a nice golden color, which is at odds with the Home Winemakers claim of a light blush. The color, however, is darkening. Did you find this as well, Yooper?

The sweetness has come through a bit more at this point as well, and the structure is coming together with a medium-bodied mouth-feel. Home Winemakers Companion says drink young @ 3 months, so in 1 month I'm going to uncork the wonder!

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Last edited by musty; 09-03-2009 at 07:55 AM.
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Old 09-03-2009, 06:33 AM   #10
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Were you and Yoop leaving the skins in or just using the juice? Skins in for a few days might add color.

Been meaning to try this real soon though I might try my own version.

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