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Food 1860 Tomato Wine Take clean ripe tomatoes and express the juice,
and with each gal. put 4 lbs. of brown sugar; mix them before the
juice begins to ferment, this should be observed in making any fruit
wine, and especially with blackberries; something of the character
of a cheese press, hoop and cloth, is the best plan to squeeze out
the juice of tomatoes or other fruits. I put mine this year immediately
into bottles, but I think from the sediment deposited upon their
sides, I shall try next time to keep it in a keg or barrel for 2
or 3 months, then draw off into bottles, as at this time it needs
racking even if in bottles, by which time you have a most delightful
wine, having all the beauties of flavor belonging to the tomato,
and I have no doubt all its medical properties also, either, as
a tonic in disease, or as a beverage for those who are in the habit
of using intoxicating beverages, and if such persons would have
the good sense to make some wine of this kind and use it instead
of rot-gut whisky |