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)

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)

Ham wrote:
> 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:

Sounds like it's right on target. I have a 5 gallon carboy that's still now.
It initially
was like yours a red color. When the fermentation finished it was a milky
pale yellow
color. After 7 months of bulk aging it's now a yellow-gold color, sort of
like a Chardonnay.
I tasted it about 3 weeks ago and I was disappointed in it. Couldn't bear to
dump it after
all the work that went into it. So I'll bottle it and put it in the far
reaches of my cellar.
Hopefully when I remember where I put it (in about a year) it will be more
palatable.

Chuck
Wakefield, RI

The voices in the head of Ham <> caused Ham to write in
:

> 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:


If you juice toatoes and leave it sit for a day without shaking the juice
container, it will settle into distinct layers, one of the colours is
similar to what you mention.

--
This sig free text brought to you by the letters s, i & g

Tomato Wine, make it often...

There is a bit of difference in your recipe and the way I have made it over
the years. 1st I do use nothing but Roma's and 1/2 again more than you used
6lbs there abouts per US gal., juice, deep in color. Mash with skins and put
into the container. The wine by itself I have found does not present itself
well but when mixed a bit with peppers it comes to life so I add peppers and
then it has a nice taste, good bouquet. The color is the other concern, w or
w/o it still goes a bit to the yellowish side. Cure is easy. Add some wine
color to make it not red but rose'... Will not hurt, will not effect taste
at all... Also I do not use Golden raisins use dark.

--
Ben & Linda McCune
HoneyCreek Vineyard/Orchards
http://honeycreek.us
MOVETHISSPAMPROTECTOR

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<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)