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).
Made the red tomato wine several years ago and turned out fine. All the RED was gone by the 3rd day of fermenting and had a light golden color to it. Took it to a party and put a $20 bill by it. If anybody could tell me what the wine was made from, they keep the $20. Put the money back in my wallet at the end of the night and they still didn't think it was tomato wine.Here is a green tomato recipe that I found on another thread in this forum. The recipe is for 6 gallons but you can scale it down to your liking.
Hope this helps...