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Question about tomato wine

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)
Reply to
Ham
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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

Reply to
Dar V

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

Reply to
Ray Calvert

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

Reply to
Chuck

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.

Reply to
Goat Tosser

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

Reply to
M.H.

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.
Reply to
Ben-Linda McCune

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