Me
ttja C. Roatte 'How to Make Wine in Your Own Kitchen'
I found this book at a Cannon Falls, MN book sale last summer for ten cents. I've made a few small batches of oddball wines. Every spring I make a few gallons of dandelion wine, but it wasn't until I came across this book that I ever thought of carrot wine. What I've read carrot wine is pretty damn good and the cost is pretty damn low, so there's not much to lose. The one thing I've noticed is that all the recipes I found only use the carrot water post boil. I don't know if this is because juicing them causes problems...but I decided to juice them to find out.
ttja C. Roatte 'How to Make Wine in Your Own Kitchen'I found this book at a Cannon Falls, MN book sale last summer for ten cents. I've made a few small batches of oddball wines. Every spring I make a few gallons of dandelion wine, but it wasn't until I came across this book that I ever thought of carrot wine. What I've read carrot wine is pretty damn good and the cost is pretty damn low, so there's not much to lose. The one thing I've noticed is that all the recipes I found only use the carrot water post boil. I don't know if this is because juicing them causes problems...but I decided to juice them to find out.
It's gonna take carrots, a whole lot of carrots. I bought six pounds of organic carrots for $5.40. I'm shooting for 1.5 gallons of wine..jpg)
6 #Organic Carrots (juiced=about 72oz.)*2 # Raw Cane Sugar
2 Lemons (juiced by hand)
1 Orange (juiced)
.5 # Golden Raisins
1.5 gal. filtered water
Lalvin #D47 Wine Yeast
Wyeast Yeast Nutrient
*Save pulp from juicer.
I juiced all 6 lb. carrots and saved the pulp. I boiled the remaining pulp (20 min.) with the 1.5 gallons water to gain even more color and possible sugars. I have this fermenting in the mid 70s. and I'll rack over after 2 weeks. Once in the secondary...I'll just leave it alone for a while. It's not really tying up any of my fermenters at this volume.
Bottle and age one year.
