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.

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

Thanks, Guy. This looks interesting, I'm filing this in my "to try"
pile. Interesting to add 1/2 the sugar after 6 days, must be high SG at
first. Guess I'll use EC-1118 yeast.

And, thanks, Alex for asking, I learned something again.
DAve



guy wrote:
> 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
>

On Feb 11, 4:21 am, "guy" > wrote:
> 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.

I have a couple of oldish books (1960's) by HE Bravery.
He gives the carrot whisky in one, but the other has a carrot wine.

Carrot Wine
A pale gold wine which, when kept for a year or two developes into a
top-class product.

3 lb carrots, 1/2lb raisins, juice of 2 lemons and 2 oranges, 3 lb
sugar, all-purpos wine yeast, nutrient. teas as in method and approx 1
gallon of water (This is an English book so presumably an imperial
gallon)

Method
Scrub carrots and remove blemishes. Grate and boil gently for 15
minutes in 3 quarts of water. Put half the sugar with raisins in
fermenting vessel and strain onto them the boiling carrot water.
Allow to drain for a few minutes then discard carrots. Allow to cool,
and add lemon and orange juice. Add yeast and nutrient and cover to
ferment in a warm place for 10 days. Strain out raisins and squeeze
well. Return strained wine to fermenting vessel and add 1/4 pint of
freshly made tea. Boil remaining sugar in one pint of water for two
minutes and when cool add to the rest. Cover again at once. Ferment,
covered in warm place for 6 days and then transfer carefully to a
gallon jar, leaving as much deposit as possible behind. If necessary
top with some cool boiled water. Fit fermentation lock, and leave in
a warm place until fermentation ceases. Leave to clear, then put half
in a half-gallon jar, bottle the remainder and try to keep both for at
least a year.

I see you are planning to juice your carrots rather than the
traditional prep....I wondered, have you found or thought up any
technique or equation for converting the quantity of carrots into the
qualtity of juice?

Has any of us?

I had given up on carrot, which, though delicious, is massively labor
intensive. If the juicing method works I am back on board! I don't
know why I didn't think of it before, but I do wonder.....how many
pounds of bioled carrots is equivalent to how many pounds of carrots
to juice?



On Feb 8, 5:14 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.

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.

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.
>
>

Alex wrote:
> I was going to try to make a carrot wine this weekend. Does anyone
> have any pointers?

Out of curiosity--why?



My wife accuses me at looking at things and wondering if I can ferment
them, but carrots have really never crossed my mine. (OK, she's right).

But seriously, what leads you to want carrots?

hawk

No one else has replied so I will give some suggestions though I have not
made this wine. I believe carrot wine has been discussed positively on this
site if you could do an archive search. then maybe you could ask directly
of those who have made it. Jack Keller does have one recipe on his site. I
was surprised onlyone. Also you will fine some in C.J.J. Berry's books.

Ray

"Dr. Richard E. Hawkins" > wrote in message
ink.net...
> Alex wrote:
>> I was going to try to make a carrot wine this weekend. Does anyone
>> have any pointers?
>
> Out of curiosity--why?
>
>
>
> My wife accuses me at looking at things and wondering if I can ferment
> them, but carrots have really never crossed my mine. (OK, she's right).
>
> But seriously, what leads you to want carrots?
>
> hawk