Post by bluelacedredhead on Jun 16, 2010 16:33:01 GMT -5
Tomato Wine
4 qts unpeeled ripe tomatoes
1 gallon boiling water
2 lemons sliced thin
2 oranges sliced thin
3 lbs of sugar
wine yeast
Pour the boiling water over the tomatoes and the sliced fruit in a crock or large earthenware/glass bowl.
Bruise well with a wooden spoon, each day for 3 days.
Strain the liquid into a stainless or enamel canning kettle. Warm to lukewarm. Next, stir in the sugar and continue stirring until all the sugar is dissolved. Now add the yeast.
Set it away to work in a fermentation jar until it is clear and still.
Siphon off and bottle. It matures slowly and is practically unpalatable unless left for a year. Give it Two Years.
From Canadian Country Preserves and Wine by Blanche Pownall Garrett (Peterborough, Ontario) James Lewis & Samuel, Publishers, Toronto, Ontario 1974
Mrs. Pownall Garrett called this an unusual wine for serving with a meat course. **
** Darth, now you know what to serve for dinner when Ursula comes to the table.
