Hits 26948 | Created 2007-05-16 | Modified 2007-05-16This is pretty hard-core stuff, more whisky than wine! Matures over a year or so in bottles well.
- 4 lb Carrots
- 3 lb Granulated Sugar
- ½ oz Hops
- 1 Gallon Cold Water (8 Pints)
- 1 tsp Wine Yeast
- Yeast Nutrient
- Pectic Enzyme
- Scrub carrots and cut into pieces.
- Put into large saucepan with gallon of water, boil until carrots are tender.
- Strain off the liquid into large plastic bucket.
- Remove carrots, transfer liquid back into pan.
- Add 3 lb of sugar and the ½ oz hops.
- Stir well, bring just to the boil.
- Strain off the liquid through muslin into large plastic bucket (removing the hops).
- Leave until lukewarm.
- Add the sugar, yeast, nutrient and enzyme, stir well.
- Cover bucket again and leave for one week, stirring daily
with plastic spoon.
- Strain into fermentation jar.
- When finished, rack and allow to clear before bottling.
- Should be ready in six months.
Some points not made clear in the original recipe.
1 All utensils and bucket etc should be sterile. Please see the section on Sterilisation. This is very important.
2 Some muslin, or sterile cloth tied around the top with string should suffice.
3 Try and find wine yeast, rather than bakers' yeast - the difference is that bakers yeast can make wine only up to 14% alc, and wine yeast wine between 15% and 18% alc.
4 Follow instructions on packet bought, or, about a teaspoon of each. They are not essential to the process, but certainly help increase fermentation speed and strength of wine.
5 Yes, it is important.
6 These can be bought in chemists or wine-making or home-brew shops, they hold about a gallon and have a slim top where a fermentation lock can be inserted. If you really can't find one, you can ferment in a bucket that has polythene tied around the top tightly with string - air will find a way out when pressure increases and hopefully not let any air back in. If you use a fermentation jar, ensure that you sterilise the lock - the lock should have water in both chambers, so air bubbles through it as it is pushed out of the bottle - you should top up the lock when it gets low.
7 This wine might need 'feeding' with sugar every 2 to 3 weeks if it stops fermenting - rack the wine into a new jar containing a little sugar and continue as normal.
8 See section on Racking, also important.