Steve Calvin wrote:
Here ya go...

personal notes
this is the recipe as I got it. I would modify it as follows:
Tie cut up tomatos (LOOSELY) in cheese cloth prior to adding everything
into the containers. I tried the coffee filters and they were a real
PITA so I ended up using fishtank hose and syphoning it through fine
strainers, STILL a big PITA. I was "fried" by the time I got it
strained! ;-) I didn't and what a PAIN racking it off. I didn't use the
oranges either (I forgot) I'd either cut back on the sugar to about 5
pounds or add more yeast. I did mine last fall and it's starting to
taste good but still rather sweet.. You'll need a LARGE container. I
used a 5 gallon bucket that I use for brewing beer and believe me, it
was FULL. Stirring it was quite a challange. Good thing that I did it in
the garage! I could just scrub the floor when done and spray it out with
a hose. Also, all the sugar tends to attract bugs so take that into
consideration when deciding where to make it and let it ferment.

Attributed to gloria p. from rec.food.cooking
/personal notes

Tomato wine:

6 lb. sugar
6 lb. tomatoes, washed and chopped
1 lb. raisins
6 oranges, washed and cut up (skins included)
1 gal. boiling water
1 pkg. yeast

In a very clean crock or food-safe new plastic bucket, mix
together the first 5 ingredients. When the mixture has cooled
to lukewarm, add yeast and stir well. Cover loosely and
stir well daily for 15-20 days or until fermentation stops.
Strain, filter (coffee filters work well), and bottle.
This keeps forever and gets smoother as it ages.


[filing recipe] What kind of yeast did you use? Champagne yeast or fleur
sherry yeast can probably process that much sugar without killing itself.

If you transfer to a secondary fermenter with a fermentation lock after the
first week, all the solids will settle out when it's done and you won't
have to filter anything.

(I wonder how sparkling tomato mead would taste...)

Bob