Wow, that's new to me too. I'm always looking for way to simplify recipes & minimize ingredients. I wonder if I could use the easy wine recipe? It's just fruit, sugar & water. Probably not for the [s]conasure[/s] [s]connoisour[/s] uh those with a sensitive palette.
take 6 cups fruit, 6 cups sugar place in one gallon glass jar. Fill to top with filtered water and put lid on. Leave set on counter. Stir once a day for 30 days. Strain and pour into any jars or bottles. It can be drank now but just improves with age. This can be used with any fruit.
"Weeds are flowers too, once you get to know them."
well I don't see why not? I know that using particular yeast strains and the campden tablets insure some consistincy in flavor otherwise you become a victim or whatever yeasties happened to be floating around. The pectic enzyme helps clear wine made with high pectin fruits and I would think would be especially important with the green tomato wine as green tomatoes have a much higher pectin content I think. Insuring an appropriate acid level and adding yeast nutrient *might* be important but if it was a little off or left out it probably would just slow down the fermentation some. I'm going to try it as soon as I get ripe maters. I'm not much of a connessiu.....whatever but its nice for it to taste good I'm very much a less is more person but.... even using all the "stuff" I still make awesome wine (to me at least) for about 1$ per bottle.