Pizza Hut's "tomato wine," which you can snag as part of a limited-edition gift set, is made from "ripe, juicy tomatoes and infused with natural basil," made in partnership with Irvine's Just Beyond Paradise Winery, a family-owned vineyard in Kansas.
Do tomatoes even have enough sugar to ferment into a usable amount of alcohol without “spiking” the juice first?
Probably not. We used to dabble with brewing our own wines, and almost everything we tried still needed like a half a pound of sugar or more per 5 gallon jug.
There’s a vineyard in Door County Wisconsin (the peninsula on Lake Michigan) that makes wine out of blackberries and blueberries and such. Even those get an extra shot of sugar added before fermentation.
It’s hard to match the sugar content of wine grapes. We’ve been tuning those varietals for a long time.
you gotta convert the starches to sugar using pectin