On Dec 18, 11:11 am, wrote:

> Tomato, huh?

Yeah, not by planning - I was at the canning phase for tomato juice
when the bottom of one of the jars blew out into the entire kettle. I
could not use it for canning anymore, so rather than throw it out, I
added sugar, let it cool, pitched some yeast, and let it go.
Unfortunately I had added salt to it before the accident, so it may
only be good as a cooking wine. But it still beats throwing out 5
gallons of fresh made tomato juice.

At present, I have a 3 gallon carboy topped off with it and a 1 gallon
jug 3/4 full. They are both clear as can be - the 1gal jug had some
mold on top which apparently has committed suicide (it is gone now -
maybe it sunk). I was going to keep the 1gal to top off the 3gal on
future rackings. There is some sediment at the bottom now, which is
why I asked those questions about racking.

As for flavor - it's not bad. Very interesting. It picked up the
flavor of the seeds, which I would equate to having a "tobacco" flavor
to them. It's too early to tell at this point.

--Jeff