On Feb 8, 7:14 pm, "Alex" wrote:
I was going to try to make a carrot wine this weekend. Does anyone
have any pointers?
I was going to make a 5 gallon batch, starting with 4 or 5 cans of
white welches concentrate, adding enough carrot juice and water to get
the SG to about 1.09. I was also thining of throwing a few bananas in
for body and a little acid blend and nutirent to get it going.
Any other advice other than letting it age for a few years?
I am going to use a home juicer to make the juice day-of. Would it be
worth adding some of the straight pulp as well? I would think that
the juicer would get all the fermentable sugars out.
Thanks for the advice!
Alex.
From:
http://winemaking.jackkeller.net/reques27.asp
CARROT WHISKEY
It took a bit of research, but evenually I tracked down the recipe as
having first been published in a column by Noel Whitcomb in the London
Daily Mirror in the 1940's. He called it "whiskey" not because of a
whiskey taste, although wheat wines can taste like whiskey, but
because of its richness in taste and color. One thing is stressed very
strongly, however, and that is that the wine must age for a year
before uncorking. Having said that, here's the recipe.
Carrot Whiskey
6 lbs carrots
4 lbs finely granulated sugar
1 lb wheat
1 tblsp chopped raisins
2 oranges
2 lemons
7 pts water
wine yeast
Scrub but do not peel the carrots. place them in 7 pints of water and
bring to boil, simmering gently until tender (about 25-30 minutes).
Meanwhile, put half the sugar in primary. Slice the oranges and lemons
into thin slices and arrange on top of sugar. When carrots are done,
strain them, pouring the water over the sugar and citrus. Stir to
dissolve sugar and allow to cool to lukewarm. Add chopped raisins and
wheat and sprinkle wine yeast over top. Cover with sterile cloth and
set aside, stirring daily. After 6 days add remainder of sugar and
stir well to dissolve. Ferment additional 8 days, stirring daily.
Strain liquid into secondary and fit airlock. Rack after 30 days and
again 30 days later. Bottle and taste after 1 year. [Adapted from
recipe by Noel Whitcomb, London Daily Mirror]
My thanks to Adison Martin for the request.
HTH,
Guy