Green Tomato Wine
This unique fermented beverage combines the tartness of green tomatoes with the sweetness of raisins, enhanced by zesty lemon juice. The addition of fresh ginger infuses a spicy warmth, while yeast transforms the blend into a refreshing drink full of character and complexity. Perfect for adventurous palates seeking something off the beaten path!
ingredients
- 3 ½ lbs green tomatoes, chopped
- 5 cups granulated sugar
- 1 tsp yeast nutrient
- Juice of 4 lemons
- 1 campden tablet, crushed
- ½ tsp pectic enzyme
- 2 lbs raisins, chopped
- ½ oz fresh ginger root, grated (optional)
- 1 packet wine yeast
- Water, as needed
steps
- 1.
In a large pot, bring water to a boil. Add chopped green tomatoes and cook for about 5 minutes to soften.
- 2.
Remove from heat and mash the tomatoes lightly.
- 3.
In a separate container, dissolve the granulated sugar in 6 cups of hot water, stirring until fully dissolved.
- 4.
Add the mashed green tomatoes to the sugar water mixture along with the crushed campden tablet, lemon juice, and pectic enzyme. Stir well.
- 5.
Stir in the chopped raisins and grated ginger (if using).
- 6.
Allow the mixture to cool to room temperature.
- 7.
Once cool, add the yeast nutrient and sprinkle in the wine yeast. Stir gently to incorporate.
- 8.
Cover the container with a clean cloth and let it sit in a warm, dark place for 24 hours.
- 9.
After 24 hours, transfer the mixture to a fermentation vessel, leaving some headspace for fermentation activity.
- 10.
Seal with an airlock and allow fermentation to continue for 1-2 weeks, until bubbling slows.
- 11.
Once fermentation is complete, siphon the liquid into clean bottles, discarding the sediment.
- 12.
Store in a cool, dark place and allow flavors to develop for at least a month before tasting.
