METHOD:

1. Wash tomatoes. Remove any bruised portions. Cut into pieces.

2. Using nylon straining bag, mash and squeeze out juice into primary fermentor. Keeping all pulp in straining bag (put ginger root and cloves in bag, if using Green Tomato recipe), tie top and place in primary.

3. Stir in all other ingredients EXCEPT yeast. Cover primary.

4. After 24 hours, add yeast. Cover primary.

5. Stir daily, check S.G., and press pulp lightly to aid extraction.

6. When ferment reaches S.G. 1.040 (3-5 days) lightly press juice from bag. Siphon wine off sediment into glass secondary. Attach airlock.

7. When ferment is complete (S.G. has dropped to 1.000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach lock.

8. To aid clearing, siphon again in 2 months and again if necessary before bottling.

The wines can be left towards the dry side or you may prefer them sweetened back slightly. If you prefer them sweeter, before bottling add 1/2 tsp. stabilizer, then add in 1/4 lb. dissolved sugar per gallon.