Have you got a recipe handy?
6 lbs tomatoes (mostly Black Krim, some Cherokee Purple, 2 Romas, handful of Sweet 100 and yellow cherry tomatoes, all homegrown)
5 cups sugar
Water to just under 1 1/2 gallon
1 tsp yeast nutrient
2 1/2 tsp acid blend
1/2 tsp pectic enzyme
1/2 tsp tannin
1 campden tablet, crushed
Fermentation notes:
Chopped all tomatoes; put into mesh bag and squeezed as much of the juice as possible with hands and potato masher, in fermenting bucket. With mesh bag in a different bowl, stirred 1 cup of sugar and all additives into the juice, then added water to about 1 1/4 gallons. S.G. was only 1.020, so added add'l 4 cups of sugar to get S.G. to 1.083. Put mesh bag with tomatoes back into fermenting bucket and covered.
The next day, S.G. 1.080; stirred, then pitched full packet of D-47 that was rehydrated for 15 minutes in 95* cup of water
My notes indicate the sg was .995 3 or 4 days later, so it fermented quickly in a room with ambient temp around 72° F. There are LOT of lees and all the color falls out of it. I ended up with just over a gallon. I bottled in 375 ml bottles.
The second batch I did was double the size. I didn't use the mesh bag that time - just dumped the chopped tomatoes into the bucket. My racking cane got clogged a few times on the first rack. I ended up racking into a 3 gallon carboy at first rack but the final volume ended up to be 2 gallons. I put 10 slightly crushed peppercorns into 1 of the gallons for several months before bottling.
Edited to add that I have no idea what kinds of tomatoes were in the second batch. I got the opportunity to pick them for free in October just before a freeze.
I didn't backsweeten either batch. If I make it again, I will probably add 15 crushed peppercorns per gallon during aging. 10 peppercorns gave just a hint of flavor.
Pix of 2nd batch - at first rack, and after clearing
Pic of 1st batch bottled
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