Mine was, for 5 gallon batch...
20 lbs of tomatos (pureed in blender), 5 lbs of sugar, 1/2 tsp pectic enzyme, a few(3/4) crushed campden tabs, 1 cup of raisins ( finely chopped or added with tomatos in blender), the juice of 2 lemons, 1 tsp of ground celery seed, and 12 whole pepper corns ... and one lalvin wine yeast pack. I just dumped the puree straight into fermenter and everything else added water to 5 1/2- 6 gallon. I do this with most of my fruit wines, I like to keep it in the fermenter as long as possible for primary, plus I do most of my fermenting in glass carboys from start to finish, and I've never figured out how to get straining bags in and out of the little opening they allow you. ( I probably don't have a clue what I'm doing but, for the most part, it sure is tastey)
It had a good full flavor but was way too acidic for my liking. Probably would make an excellent cooking wine though.
I never cooked with it, just cooked it.
... oh yeah you said cases not cans, you should have plenty of batches maybe.
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