HOW TO MAKE WINE USING TOMATOES

Red Tomatoes 

5 pounds ripe tomatoes 

4 cups granulated sugar 

1 teaspoon yeast nutrient 

2 lemons, juice only 

2 Campden tablets 

1/2 teaspoon pectic enzyme 

1 package wine yeast 

water 

Or you can use; 

Green Tomatoes 

3 1/2 pounds green tomatoes 

5 cups granulated sugar 

1 teaspoon yeast nutrient 

4 lemons, juice only 

1 Campden tablet 

1/2 teaspoon pectic enzyme 

2 pounds raisins 

1/2 oz fresh ginger root (optional) 

1 package wine yeast 

water 

Wash and trim tomatoes. Chop and place in primary fermentor. Add water to make up to 1 gallon. Add all other ingredients except yeast. Stir well to dissolve sugar. Let sit overnight. 

Specific gravity should be between 1.090 and 1.095. Sprinkle yeast over the mixture and stir. Stir daily for five or six days, until specific gravity is 1.040. 

Strain the must and squeeze out as much juice as you can from the fruit. Siphon into secondary fermentor and place airlock. 

For a dry wine, rack in three weeks, and every three months for one year. Bottle. 

For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat the process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.