Your Source For Making Wine and Beer

Tomato Wine

Tuesday, February 14, 2006

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It won't be long until August rolls around and tomatoes abound in your garden.  I've never tried this wine since I haven't grown tomatoes in about 10 years (switched to raspberries), but is something that I will probably try this summer. 
 
 
  • 3.5 lbs. Red Tomatoes
  • 1 cup Raisins
  • 6 pts. Water
  • 1.5 lbs. Sugar
  • 2.5 tsp. Acid Blend
  • 1/4 tsp. Tannin
  • 1 tsp. Nutrient
  • 1 ea. Campden Tablet
  • 1 pkg. Wine Yeast
 

Wash tomatoes. remove any bruised portions and cut into pieces. Using nylon straining bag, mash and squeeze out juice into primary fermenter. Keeping all pulp in straining bag tie top and place into primary. Stir in all other ingredients EXCEPT yeast and cover primary. After 24 hours add yeast and recover primary. Stir daily and press pulp lightly to aid in extraction. When ferment reaches 1.040 (3-5 days) lightly press juice from bag and remove. Siphon wine off sediment into glass secondary and attach stopper and airlock. When ferment is complete (S.G. has dropped to 1.000 or lower -- about 3 weeks) siphon off sediment into clean secondary (glass carboy). Reattach stopper and airlock and allow to clear. To aid in clearing siphon again in 2 months and again if necessary before bottling.
 

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