How to cook Tomato wine recipe
TOMATO WINES (1885)
Let the tomatoes be very ripe ; mash them well, let them stand twenty-four
hours, strain, and to every quart of the tomato juice, add a pound
of white sugar.
This will ferment and should be allowed to do so, only keep it carefully
covered from the flies.
Skim off the foam as it rises, and when the liquor becomes clear,
bottle it.
This wine will be a pleasant acid, and should be served with sugar
and water, in the tumbler with the wine.
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