Our tomato wine recipe may surprise you. Even some of the most experienced wine drinkers won’t be able to tell you made this wine from tomatoes instead of grapes. It’s extremely difficult to identify that this comes from tomatoes. It’s got a clean and crisp taste that is appealing. The wine is nicely balanced and finishes well.
Tomato wine can be enjoyed within 3 months and is better if consumed while young. Aging doesn’t really help tomato wine. It complements a wide variety of foods, including summer salads, cold soups, and tomato-filled quiche dishes. Check out our tomato wine recipe below. Learn more about how to make wine here.
Tomato Wine Recipe
Tomato wine has a tart, acidic flavor with subtle notes of tomato and herbs. It is light and dry with a fruity aroma and a slightly tannic finish. It can be slightly sweet, depending on the variety used to make it.
Ingredients
- 17 pounds (7.7 kg) red tomatoes
- 2½ pounds (1.1 kg) raisins
- 4 gallons (15 L) lukewarm water
- 7½ pounds (3.4 kg) sugar
- 1¼ teaspoons (3.4 g) grape tannin
- 7 teaspoons (35.7 g) acid blend
- 5 teaspoons (23 g) yeast nutrient
- 1 package (5 g) Red Star Premier Cuvée yeast
- 5 Campden tablets or ½ teaspoon (3.1 g) potassium metabisulfite powder
Instructions
- Sanitize all equipment.
- Wash tomatoes. Cut into small pieces and discard bruised portions.
- Place tomato pieces into a cheesecloth or nylon straining bag. Mash and squeeze the bag over a 6-gallon (27 L) open-top fermentation container. When all juice has been extracted, tie the top of the bag — with tomato pulp inside — and place in the fermenation container.
- Put the raisins, water, sugar, grape tannin, acid blend, and yeast nutrient in the fermentation container. Let the ingredients rest for 24 hours, then sprinkle yeast into fermentation container and stir. Cover container loosely with a sheet of plastic.
- Stir the must and press the bag of pulp daily to assist the extraction of ingredients. Take specific gravity reading daily.
- Allow the must to ferment for 3 to 5 days, or until specific gravity reaches 1.040, then press the fruit pulp into the fermentation container.
- Place 2½ crushed Campden tablets or ¼ teaspoon (1.4 g) of potassium metabisulfite powder into a sanitized 5-gallon (19 L) glass carboy and siphon the new wine into it. Top off with water, if necessary, and seal with an airlock.
- Let the wine settle for about 3 weeks (or until the specific gravity reaches 1.000 or lower), then rack again following the same procedure in step 7.
- Let the wine sit another month until clear, then bottle. Wait for 3 months before tasting the wine.
Tips and Tricks for Making Homemade Tomato Wine
You may give your home-brewed wines a distinctive flavor by making wonderful homemade tomato wine. Since not all tomatoes have the same flavor and texture, choosing the correct tomatoes is essential to producing quality tomato wine. Use ripe, juicy tomatoes, such as Roma or Heirloom kinds, for optimal results. You may also use other types, such cherry and grape tomatoes, to increase the sweetness.
It’s crucial to remove the seeds and skins from the tomatoes before using them to make wine. The wine will be clearer and smoother as a result. The tomatoes must first be cored before being placed in a food processor or blender to be pureed. After being pureed, the resultant liquid has to be strained through a sieve or muslin cloth to get rid of any skins and seeds that may still be present.
Tomato wine is frequently made with water, sugar, yeast, and pureed tomatoes as additional components. Depending on the desired sweetness of the wine, the amount of sugar used will vary. Yeast must be added to the mixture to aid in the fermentation process. After combining all the components, the mixture should be put in an airtight container and left for a few weeks to ferment.
The time has come to bottle the wine once the fermenting process is finished. It is crucial to let the wine sit for a few days before bottling in order to let any solids settle out. Before serving, the wine has to mature for at least two months in a cool, dark location after bottling. The wine will have more time to develop its full, rich taste as a result.
Anyone can produce great homemade tomato wine with a little time and the right ingredients. Any collection of home-brewed wines would benefit greatly from include this distinctive and tasty wine.
Common Questions About Making Tomato Wine at Home
What type of tomatoes should I use for wine?
It is best to use a tomato variety specifically bred for wine making, as these varieties are higher in sugar and lower in acidity. However, if these are not available, Roma or San Marzano tomatoes are a good alternative.
What equipment do I need to make tomato wine?
In order to make tomato wine, you will need a food-grade fermentation vessel, an airlock, a hydrometer, a siphon hose, a fine-mesh strainer or cheesecloth, as well as a few basic brewing ingredients such as yeast, campden tablets, and potassium metabisulfite. You will also need tomatoes, sugar, and other ingredients, such as herbs, spices, and additional fruit juices, to flavor your wine.
How long does it take to make tomato wine?
Tomato wine typically takes about 4-6 weeks to make. This includes the time for crushing and pressing the tomatoes, fermentation, and finally, aging and clarifying the wine.
How long does tomato wine need to age?
Tomato wine typically needs to age for at least 3-4 months before it is ready to be consumed.
What is the ideal temperature for making tomato wine?
The ideal temperature for making tomato wine is between 65-75°F (18-24°C).
What type of yeast should I use to make tomato wine?
You should use wine yeast, such as Lalvin K1-V1116 or Epernay II, as these are specifically designed for wine making.
How much sugar should I add to tomato wine?
The amount of sugar you add to tomato wine depends on your own personal preference. Generally, you should add approximately one pound of sugar per gallon of wine. However, you may want to start with less and add more as needed until you reach your desired sweetness level.
How can I avoid sediment in my tomato wine?
Use a mesh strainer when transferring the wine between containers, filter it before bottling, and rack the wine regularly to remove the sediment.
What type of containers should I use to bottle tomato wine?
The best type of container to use for bottling tomato wine is a glass bottle with a cork or screw top. You should also make sure the container is food-grade and sterilized before use.
Conclusion
Tomato wine is a fun, unique and delicious way to enjoy an alcoholic beverage. With a few basic ingredients and a little bit of patience, you can create a delicious and unique-tasting wine. Whether you’re an enthusiast or just a novice, tomato wine is a great way to explore winemaking at home. The flavor and color of the wine will vary depending on the type of tomatoes used, but you can be sure that your homemade tomato wine will be a memorable and delicious experience.
