Carrot Wine

[Zebedee]

I have found a few receipes,but all involve 'real' carrots..

does anyone have a link to a receipe using carrot juice ?


cheers Zeb

[DAVID]

Not here i'm afraid, wether its just a recipe your after or a "proven" recipe, i'd stick to the whole carrots.

But.....as an alternative you could try and follow the "supermarket juices" recipe, you will need to alter the nutrient and acid additions though.

[Zebedee]

that last line is the problem

'you will need to alter the nutrient and acid additions though.'


I'm just past the stage where I haven't got a clue what I'm doing.
I'm at the stage where I know what I'm doing,but I dont have a clue why I'm doing it.

I just thought it would be less wasteful to put the carrots through a juicer than boil and throw them...

Suppose I could always try to convince 'er indoors' we should have 4lb of carrots with Sunday dinner.

Zeb

[Duffbeer]

Suppose I could always try to convince 'er indoors' we should have 4lb of carrots with Sunday dinner.

Zeb[/quote]


At least you'll both be able to see in the dark

[Zebedee]

[

At least you'll both be able to see in the dark

ho ho ho

[DAVID]

Living in "sunny scunny" you shouldn't have any problems finding plenty of carrots with all the farms out that area, keep yer eyes peeled whilst your'e out n about

[medpretzel]

I have found a few receipes,but all involve 'real' carrots..

does anyone have a link to a receipe using carrot juice ?


cheers Zeb

I'm not quite sure why you couldn't use it.

Altering the nutrients isn't too difficult. Acid additions can be done (for an experimental wine) to taste. Note everything you do for the first (small) batch, and see how it develops.

If I were to make this wine, I would make a starter, first of all. Slowly add some of the carrot juice to it, and look to see what happens.

1 tsp tannin
1/2 sachet super enzyme or 1tsp pectolase
1 tsp yeast nutrient
1 tsp citric acid
perhaps a Vit B1 tablet could be used...


I'd also add sultanas.... probably 1/2 pound or so.

If the carrot juice is sulfited, I would not add any extra... I'd add all the ingredients together, let it sit overnight, stirring heavily the evening before and the morning after, then add the starter.

[Mamgiowl]

I've done both methods.

First batch was carrot and orange. Boiled the carrots (4lb) and strained the juice into primary. Added 1 carton Orange juice, water to 1 gal. Sugar to SG 1090, pectolase, yeast, nutrients etc.

I then layered the carrots onto a tray, froze them and ate them at a later date

The second lot I juiced the carrots, added 1tsp acid blend and left out the orange juice. All the rest as above.

This was very time consuming, messy and did not have the advantage of frozen carrots for another day.

Both wines were fine, although the first took an age to clear.

Hope this helps