In your spiced pumpkin wine thread, I made reference to Tomato wine. It sounds bizarre, but it really finishes nicely, not like a V8 as most would assume - but like a curious fruit, sometimes almost like a citrus or kiwi. Here are a few pics of three different batches. I make notes (as can be seen) and I don't really know how others do it (it is a hobby for me and i have just been "winging it" for years.) But, I collect the notes afterwards and if it is particularly good, I try and replicate it later. The batches differ only slightly by the tomato, the yellowish looking ones are just standard run of the mill store type, the darker one has mixed color heirloom types. I have found that the different strains of yeast will produce wildly different finishes. The last pic is one that I will let finish very dry. As the notes indicate, the other two have had quite a bit of sugar added and will be somewhat sweet and high alcohol content when bottled. Never tried it? I suggest to give it a go - usually tomatoes are cheap and plentiful when in season and when done right, produce a highly drinkable wine!