Carrot Wine  | 23-12-2019 137

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Batch

 1.00 

Boilsize

 n/a 

Boil Time

60 Mins

Method

 Other 

 Style 

 Wine 

Rating

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   ABV   

 2% 

    FG    

 1.100 

     OG     

 1.090 



Yeast:
1x Packet Wine yeast (Dry)

Fermentables:
Amount Name         Type 
1 lbs Raisins         Sugar
5 lbs Granulated Sugar         Sugar
6 Pieces Oranges - Juice and rind         Flavor

Other Ingredients:
Amount Name Time Usage     Type 
3.5 lbs Carrots 20 Mins Boil     Flavor
1.5 ts Yester energizer 20 Mins Boil     Nutrient
1 ts Tannin 20 Mins Boil     Flavor
1 Tab Campden Tablet 20 Mins Boil     Other
1 Gallon Water 20 Mins Boil     Other

Directions:
Wash and scrub carrots. Chop into small pieces. Put in a pot with 3 liters (about 12 cups) of water. Boil until soft — about 15 to 20 minutes. Strain the liquid into primary fermentor. DO NOT PRESS.

Put the carrot pieces back into pot and add another 3 liters (12 cups) water. Boil 5 minutes. Strain into primary fermentor. DO NOT PRESS. Discard the pulp. Add enough water to the liquid to make 1 gallon.

Chop raisins and add to fermentor. Add all other ingredients except the yeast. Let sit overnight.

Check specific gravity — it should be between1.090 and 1.100. Add yeast. Stir daily for three or four days, until frothing stops.

Do not let the wine stand on the must for more than 5 days. The orange peel will start to make it bitter.
Strain. Siphon into secondary fermentor and place airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in1 cup wine. Stir gently, and place back into secondary fermentor.

Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old.

Bottle.