Has anybody made tomato melomel? Last summer I found myself staring at 3 kg. of cherry tomatoes in the fridge, wondering why on earth I'd gone and bought so much. So as not to waste, I fermented them (of course). One year later, the bottles yielded a crisp, dry white wine with no tomato flavor but with an almost woodsy note, a little thin, but worth doing again. Now I'm wondering about making it a melomel and if anyone already has, would they mind sharing their notes.
Miriam
Miriam