Scott wrote:
> In article
> >,
> Puester > wrote:
>
>
>>This recipe was given to me as a newlywed, over 35+ years ago.
>>I have made it twice, exactly as written, and found that it is
>>much better as it ages a year or two. It tastes like cream sherry.
>>
>>If you have an improvement on the recipe, terrific, but don't
>>ask me if it will work--I have no idea!
>
>
> Now THAT sounds interesting.
> Generally speaking, how long do you let it sit before drinking? THe full
> year or two? Do you use baker's yeast, or actual wine yeast?
>
> I have a 2.5 gallon carboy that would be perfect.
>


The original recipe called for baker's yeast. (Remember this was nearly
40 years ago and home winemaking wasn't popular yet.)

You can taste it as soon as it's filtered and keep tasting till
it's good! (There are no Tomato Wine police, honest.)

gloria p