A few years ago I tasted a strange wine that reminded me of a bit of Chardonnay. When I found out I was drinking green tomato wine I couldn't believe it. I have wanted to try making it ever since. When my uncle gave me almost a full bushel of green tomatoes this year, I made the following recipe (based on several recipes I reviewed and adjusted to what I had available).
Green Tomato Wine (makes 6 gallons - I know, I might be crazy but what the heck, the tomatoes were free)
21 lbs green tomatoes
3 oz. ginger root, chopped
6 cans Welch's white grape concentrate (69 oz)
10 lbs sugar
juice of 6lbs of lemons
juice of 5 valencia oranges
1 1/2 tsp tannin
6 tsp yeast nutrient
6 tsp pectic enzyme
water to 6 gallons
6 campden tablets
Lalvlin EC-1118 wine yeast
Wash the tomatoes, remove bruises and blemishes, chop (I used a food processor). Place in a straining bag with the cloves and ginger root. Add the sugar and about two gallons of water and stir. Add remaining ingredients (except yeast) and leave overnight.
I plan on adding Lalvlin EC-1118 yeast tomorrow evening. My SG=1.120, which is a little higher than I'd expected, but my acid was right at .70. I plan on racking and removing the pulp/cloves/ginger when the SG=1.040.
Here's a picture of my 6 gallon green machine right now:
Wish me luck (fingers are definitely crossed on this one - this is by far the strangest thing I've tried to ferment to date).