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Carrot Wine

Hits 26948 | Created 2007-05-16 | Modified 2007-05-16

This is pretty hard-core stuff, more whisky than wine! Matures over a year or so in bottles well.



Ingredients
- 4 lb Carrots
- 3 lb Granulated Sugar
- oz Hops
- 1 Gallon Cold Water (8 Pints)
- 1 tsp Wine Yeast
- Yeast Nutrient
- Pectic Enzyme

Method
- 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[1].
- Remove carrots, transfer liquid back into pan.
- Add 3 lb of sugar and the 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[3], nutrient and enzyme[4], stir well.
- Cover bucket[2] again and leave for one week, stirring daily with plastic spoon[5].
- Strain into fermentation jar[6].
- When finished, rack and allow to clear before bottling.
- Should be ready in six months[7][8].

Notes
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.




Comment Carrot Wine comment by kmcain46@yahoo.co.uk Hits | Last Modified 2007-09-08

my carrot wine is going well after two weeks
but how long should I keep it fermenting with
sugar before its racking.
Comment Carrot Wine comment by Hits | Last Modified 2007-09-09
Hi there, keep it going until the fermentation stops or at least slows so you can no longer see bubbles pass through the lock more than say once a day. Carrot wine can take many months to finish.
Comment Carrot Wine comment by Ralph Hits | Last Modified 2007-09-09
Oh, sorry, racking for the first time? You should wait until you have a large sediment on the bottom of the jar, or if it seems to stop fermenting early, inc which case you should rack it to add more sugar. You should only need to rack it a couple of times in six months.
Comment Carrot Wine comment by kmcain Hits | Last Modified 2007-09-09


Hello.

Many thanks for your advice I will look
forward to the finished result in a few months.
Comment Carrot Wine comment by Rob Hits | Last Modified 2009-06-20
wot a fab simple recipe, why do people try and complicate matters. Cheers.
Comment Carrot Wine comment by ken kl Hits | Last Modified 2010-08-25
can it be kept in fermentation jars instead of bottling thanks
Comment Carrot Wine comment by Ralpharama Hits | Last Modified 2010-08-26
Yes, should be fine, but I haven't tried this.
Comment Carrot Wine comment by chris Hits | Last Modified 2011-05-20
please could u tell me why one jar of carrot wine as got a white like mold just around the neck but its still working what do you recommend

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