I finally pulled the 18 lb (8+ kg) of tomatoes out of the freezer. I’ll be making a white wine from them, so once they defrost I’ll press them into juice. Then I can see what I’ve got in terms of sugar and acid, make adjustments, and start fermenting! I say this every season, but I don’t know why I waited so long. While I’m growing and harvesting my tomatoes (and rhubarb and grapes) I can’t wait to make wine from them. Then I get busy. Well, at least I’m starting my 2007 vintage in 2007.
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