Just thought I would throw this on here. I decided to make my own tomato wine this year. I never had it before, and people say it's good. It just so happens I have access to a LOT of tomatoes, so I put them in the old apple press, made about 4 gallons of tomato juice. Did all my wine preps and now fermenting it in a carboy. Attached is a picture of about three weeks of fermenting. At 5 weeks I intend on siphoning it off to a different carboy and then letting it age some more, and of course perform the taste test.
I will likely get asked, the carboy behind the tomato one in the front is fermenting apple cider. In two weeks, I will back-sweeten it, add it to a keg and carbonate it for the family Thanksgiving. I typically bring one keg of beer to either Christmas or Thanksgiving - always a hit. This year is a fermented cider, using a wine yeast, which will be back-sweetened with more cider, and then carbonated. It will likely taste more like a semi-dry sparkling apple wine. We'll see.