Red Tomato Wine
Transform your ripe tomatoes into a luscious, refreshing wine with the vibrant zing of lemon. This unique recipe highlights the natural sweetness of the fruit combined with a citrus twist, making for an enticing homemade beverage. Perfect for sipping on warm evenings or pairing with savory dishes, this wine is sure to be a conversation starter!
ingredients
- 5 lbs ripe red tomatoes, chopped
- 1 tsp yeast nutrient
- Juice of 2 lemons
- 2 campden tablets, crushed
- ½ tsp pectic enzyme
- 1 packet wine yeast
steps
- 1.
Wash and chop the ripe tomatoes, removing any stems or leaves.
- 2.
In a large pot, bring the chopped tomatoes and 2 cups of water to a boil, then reduce heat and simmer for 30 minutes, crushing tomatoes to release juice.
- 3.
Strain the tomato mixture through a fine sieve or cheesecloth into a sanitized fermentation vessel, discarding solids.
- 4.
Add sugar to the tomato juice in the fermentation vessel, stirring until completely dissolved.
- 5.
Mix in the lemon juice, yeast nutrient, pectic enzyme, and crushed campden tablets.
- 6.
Allow the mixture to cool to room temperature, then add the packet of wine yeast.
- 7.
Seal the fermentation vessel with an airlock, and place it in a dark, warm area (around 70-75°F) for fermentation, typically taking 1-2 weeks.
- 8.
Once fermentation slows, siphon the wine into sanitized bottles, leaving sediment at the bottom.
- 9.
Seal the bottles and let the wine age for at least 2-3 months in a cool, dark place before enjoying.
