Question about tomato wine

Although I have not made tomato wine, some wines don't come out the color you think. For example, you would think watermelon wine would be red, but it isn't, it's an off-white color. Darlene

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

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 news: snipped-for-privacy@4ax.com:

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.

I was going to mention that, as I have some watermelon wine aging right now

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