Five gallon batch in primary fermenter, food grade five gallon bucket, 20 pounds of ripe red tomatoes, pulp in bag and juice separated in Breville Juicer, 10 pounds of sugar in warm water, five smashed campden tablets to start for the first day to kill all the bugs, then wine yeast added tomorrow..racked off in 5 gallon plastic carboy with airlock in a week….. Challenging sanitary conditions… Wine in a few months.. I will taste, bottle and age it……