INGREDIENTS

INSTRUCTIONS

I know that the tomato beer thread is a bit stale, but while going
through a winemaker's recipe booklet for a fermented fruit cocktail
recipe for Judy I found the following. If you are tempted to try this
please keep in mind that this was published in 1976 before more
stringent homebrewing practices were commonplace. I would stress a
good sanitization procedure for the fermentation vessel and equipment
(bleach works great and is cheap) and either rehydration of the dry
yeast or a yeast starter. The sugar could be replaced with more
tomatoes or juice, and the acid blend and tannin may not be needed.
However I'm no winemaking expert, I just play one at home. ;> Any
winemakers on the list?  wash tomatoes. Remove any bruised portions.
Cut into pieces. 2. Using  nylon straining bag, mash and squeeze out
juice into primary  fermentor. Keeping all pulp in straining bag, (put
ginger root and  cloves in bag) tie top and place in primary. 3. Stir
in all other  ingrediants EXCEPT yeast. Cover primary. 4. After 24 hrs,
add yeast.  Cover primary 5. Stir daily, check s.g. [specific gravity],
and press  pulp lightly to aid extraction. 6. When ferment reaches s.g.
of 1.040  (3-5 days) lightly press juice from bag. Syphon wine off
sediment  into glass secondary. Attach airlock. 7. When ferment is
complete  (S.G. has dropped to 1.000-- about 3 weeks) syphon [wine] off
sediment into clean secondary. Reattach lock. 8. To aid clearing
syphon again in 2 months and again if necessary before bottling.  The
wines can be left towards the dry side or you may prefer them
sweetened back slightly. Before bottling add 1/2 tsp Stabilizer,  then,
add in 1/4 lb dissolved sugar per gallon."  This recipe makes one
gallon of wine. Gives a new meaning to the old  debate: Red or Green?
Chile-relatedness? I'd bet the green tomato wine would be enhanced
greatly by the addition of some chiles. Kind of like a spicy,
alcoholic V8 drink. Mmmmmm... good and good for you! ;> Posted to
CHILE-HEADS DIGEST V4 #087 by Chris Kaufman
<kaufman@biosci.cbs.umn.edu> on Aug 16, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8014
Calories From Fat: 34
Total Fat: 4.1g
Cholesterol: 0mg
Sodium: 8843.5mg
Potassium: 6012.4mg
Carbohydrates: 2063.3g
Fiber: 22g
Sugar: 1943.8g
Protein: 28.4g