i am thinking perhaps a primary with the grape,
and then add in the juice after the main primary.
perhaps racking to a 2nd primary?
tks
scott

"Alex" wrote in message
ups.com...
On Feb 8, 4:14 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.

Thanks for all the interest!

I completed the said experiment. This is what I ended up doing:

5 cans of white weches concentrate
appx 15 lbs of carrots
4 lbs sugar

I juiced... and juiced... and juiced and ended up with about 2/3
gallon of juice from the 15 lbs of carrots. I wish I would have
measured better, but I was only looking for final SG. I checked the
SG and it was about 1.04. There was a good deal of pulp in the juice
that made it in the fermentor, probably due to the cheap juicer I was
using. Your mileage may vary.

In the end, I ended up wiht a 3-gallon carboy at a SG of 1.11. It is
now fermenting away in my sink. I probably should have used a bucket
instead of a carboy. This may get messy until it calms down.

I plan on adjusting TA once it gets a little further along and some
solids drop out. I will probably use some lemon juice to give a bit
of a citrus taste when I adjust it. Some lemon zest would give some
good taste without all the acid.

The taste was pretty good. It had a very earthy aftertaste, but
overall tasted like sweet carrot juice. This should be interesting.


Alex.