Have never made it. I am not surprised at the light color. Also many
country wines do fade or bleach if not protected from light. But I am
surprised at the brown color. That is usually an indication of oxidation.
Hope that is not your problem.

Ray

Ham wrote in message ...
I am making a 1 gallon batch of tomato wine. When I first prepared the
must, it had a nice deep red color. After initial ferment, the color
is now more like a pinkish brown color. Is this normal? Here is the
recipe I used:

4 pounds tomato
1cup golden raisins chopped
water up to 1 gallon
sugar to bring to SG 1.090
1/4 tsp tannin
acid blend to .65
1 tsp nutrient
1 campden crushed
pulp and raisins in straining bag
let set for 24 hrs
add yeast (lalvin ec118)