I found the recipe in "The Home Winemaker's Companion" by Gene Spaziani.
Pink Wine from Fresh Tomatoes
Yield 5 gallons
17 pounds tomatoes
2 1/2 pounds raisins
4 gallons lukewarm water
7 1/2 pounds sugar
1 1/4 teaspoons grape tannin
7 teaspoons acid blend
5 teaspoons yeast nutrient
Red Star Premier Cuvee yeast
5 Campden tablets
I noticed it doesn't call for pectic emzyme. Thinking I might use some anyway.
Also, the Campden is used only when racking into secondary and subsequent rackings. Shouldn't the must be sterilized with Campden or boiling 24 hours before pitching yeast?
I'm going to go the easy way and cut the tomatoes and put in straining bag, not going to use the steamer juicer, per the advice here. Thanks!
Since it's called "Pink Wine from Fresh Tomatoes", I hoped it would turn out as a blush. Kinda concerned now since corntassel says the color will fall out. Any ways to keep the color, or get it back, if it does fall out?