Scott wrote:
> 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.
>

I made some elderberry wine many years ago that took two years to settle
out the sediment. didn't have a way to filter wines back then so had to
wait. After it settled it wasn't too bad, a little dry for my taste but
the wife liked it. Luckily I only made a couple of gallons. Never tried
to make tomato wine though.

George