Has anyone ever done this with honey? Something akin to a tomato melomel? I have a plethora of great tomatoes and some great honey too. I have a special yeast in mind too. I may start this over the weekend. I will keep notes updated if I do.
I do it with the skins on. No heating. All the color drops out. My recipe is a little different but similar. A great cheap wine. You wouldn't know it was made with tomato's. My wife says Cardonay like. I give mine at least 6 months before drinking.