In article >,
Puester > wrote:

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

I thought as much, but I wasn't sure if it had been adapted as
ingredients became available.


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

Or, sure. But I used to homebrew all sorts of different things, and
there were some recipes that were utterly unpalatable right when
fermenting finished (i.e., certain meads), then, a year later, tasted
wonderful. I've lost my patience with waiting for such things, though.

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