## <center>Tomato Wine</center>
When we went to @mericanhomestead big camp out I told my neighbors they could come over and harvest any and everything out of the garden and they could also keep all the chickens eggs if they would just check up on the house, dog, cows ect. When we got home they had already made lots of salsa's and sauce and they themselves were starting to give the tomatoes  away. After my neighbor informed me that his mother had a great chow-chow and green tomato relish recipe we decided to pick everything and let her make it. Long story short along with several quarts and pints of chow chow and green tomato relish he also brought his mothers Tomato Wine recipe. We had still had three five gallon buckets of tomatoes in the freezer so I decided to try my hand at wine making for the first time

 <center>![](https://steemitimages.com/DQmaktvHdUg5WJMXoPSkhb7tsQqGBQY1Y7J34s1SfNf3oJM/image.png)</center>

### <center>Recipe</center>
 
![IMG_0855.jpg](https://steemitimages.com/DQmdrBXxd6w27zgcV5H5xQ9CUAsBta8mbUbyqcV4hPg42aM/IMG_0855.jpg)

**-16 lbs Tomatoes
-16 lbs Sugar
-5 lbs Raisins
-6 large Oranges
-3 Lemons
-1 Pkg  Yeast**
 
I replaced the last gal of water with the tomato juice out of the 5 gal buckets.
![IMG_0859.jpg](https://steemitimages.com/DQmPvTkSia1FrDxhMF5LyDji6pYFqEwkfE8wpgsXnMbYTPa/IMG_0859.jpg)

To kill the wild yeast I used Potassium Metabisulphite and after 24 hrs I will add the wine yeast to get it all started.

![IMG_0860.jpg](https://steemitimages.com/DQmYeTjmcjMv2rXT33JWtx3WXqJgafTBkcwFyiLusnWJC9e/IMG_0860.jpg)

At the end of fermentation I'll add the Potassium Sorbate before back sweetening.

![IMG_0858.jpg](https://steemitimages.com/DQmYoFzgkCMBuV39R8SjohWuBNVoNrR2RPWSZ6KFZJvEjgx/IMG_0858.jpg)

First readings are:

37 Balling
22% Alcohol
1.161 Specific gravity?

As I said this is my first time making wine so any and all advice would be welcome!
Thank you,

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