Carrot Wine

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Joe Fox

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Planning to do a carrot or carrot and ginger. Been reading recipes but some seem to suggest straining off the carrot as soon as it has been boiled whilst others seem to suggest leaving the carrot in the FV and straining it off after a week or so. This seems more sensible as I would think it would be quite weak if you take the carrot out early. Also grating would seem the better option. Thoughts? Also planning to add buckwheat
 

Wynott

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I made some carrot wine recently, chopped the (scrubbed but unpeeled) carrots, and simmered until tender, then strained them out. Not sure that leaving them in after that would have made a lot of difference. I also added a mixture of raisins and sultanas, and wheat, to give it a bit of 'kick'. Have to say it's cleared very well. I'm not so sure about grating the carrots, that could make it rather hazy and give some problems in clearing - but I'm no expert! Keep us posted, will be interested to know how it turns out.

5 lbs carrots
3 lbs sugar
1 lb wheat
2 oranges
2 lemons
3.5 oz raisins/sultanas
Champagne yeast, nutrient
 

Joe Fox

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Thanks Wynott. I was just thinking when you cook carrots for a meal the water doesn’t seem to take on much flavour or colour. Am I missing something?
 

hedgerowpete

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heres mine, boiled the carrots and ate them afterwards for tea, i have four on the go right now, two boiled , one steam extracted and one juiced.

the old way to boil was to release the flavour, if your not going to eat and buy a bag of horse carrots or cheap cheap carrots i would grate as it boils and extracts quicker, or length ways halve or quarter and feed through the juicer. we did 2litre juice and 3 litre water, we thought 5 litre juice would be to much.

mine has been fermenting for a month ish and its at the point where the colour is starting to clear, i will give it a few more weeks and i will rack it off the yeast as most of it will be finished with by then, its just a case of clearing and finishing for me, should be good for christmas i hope
 

hedgerowpete

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i plan to do a lot of juicing experiements this year and next
 

Joe Fox

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Thanks Pete. I’m going to grate it, boil and dump the carrot. Going to grate some ginger in as well. It’s then going into the FV with buckwheat Raisins and the usual stuff. I normally drink my brews more or less straightaway but I believe this one improves with age. I will let you know how it goes
 

Joe Fox

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Finally got round to it. Just letting cool enough to add the yeast. This is what I did;

3kg Carrot chopped
200grm Ginger grated
Juice 1 Lemon
Juice 1 large Orange
2 kg Sugar
1 kg Clear honey
200 grms raisins
250 grms Buckwheat washed
Large Cup black tea
Pectolase
Yeast Nutrient
Yeast

topped up to 15 ltrs

measuring around 1080

will let you know how it goes
 

Binkei Huckaback

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Sounds like carrot 'whisky' to me. It's really nice, but something I've only made once. Make sure you age it for at least a couple of years. Baby mixer bottles are just the right size for one 'dram'
 

Joe Fox

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Well, 10 days in and going well. Took the raisins and wheat out after a week. Added two lots of sugar syrup, 300 grms dissolved in 1 ltr water each time. Think I’ll let it run it’s course now and transfer to Demi johns in a week or so. Enough here for 4 Demi johns
 

An Ankoù

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Also planning to add buckwheat
Do you know what buckwheat tastes like? It can be quite "unexpected" if it's not what you're expecting.
Never made carrot wine, but made a 5 gallon batch of parsnip wine years and years ago. Still got 2 or 3 bottles and it's gorgeous, BUT, it needs years to come into its own, as has been said above.
 

johncrobinson

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THIS is the problem with home winemaking we talk in terms of a day or two with our ferments yet we see the need for perhaps a year or two to mature.
 

An Ankoù

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THIS is the problem with home winemaking we talk in terms of a day or two with our ferments yet we see the need for perhaps a year or two to mature.
The trick is to make enough quick-drinking wine so that the long-term stuff gets a chance of staying at the back of the shelf unmolested. It's no different with beer. If you make anything from the Durden Park collection, you're supposed to mature it for at least 3 or 4 months and that's the "quick-drinking" stuff. Most of it is supposed to be kept for ages. I often wonder if the old breweries really did keep their beer that long before selling it to the public.
 

Joe Fox

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Do you know what buckwheat tastes like? It can be quite "unexpected" if it's not what you're expecting.
Never made carrot wine, but made a 5 gallon batch of parsnip wine years and years ago. Still got 2 or 3 bottles and it's gorgeous, BUT, it needs years to come into its own, as has been said above.
Didn’t have much of a preconceived idea of how it would taste. It is seeet and citrusy at the moment and a bit milky but I have a good feeling on this one
 

johncrobinson

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weeel i make wine !!!!!!
Actually i am researching how POW in prison camps during ww2 could brew alcohol .
Its looking interesting so far.
 

Wynott

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Didn’t have much of a preconceived idea of how it would taste. It is seeet and citrusy at the moment and a bit milky but I have a good feeling on this one
I am still waiting for my carrot & wheat to quite finish before tasting. Will be interested to see how yours turns out, quite exotic by comparison to mine!
 

johncrobinson

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Yes this is the interesting thing the Germans obviously figured out it was better to let these things go on (within limits) in order to keep peace and control.

I hope older members who might have gone through this will chirp up.
 

Joe Fox

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Do you still need to use stopper if you are storing your wine longer term in demijohns? I usually stop, clear and bottle as soon as it’s finished but This one is being kept at least a year
 

Chippy_Tea

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Do you still need to use stopper if you are storing your wine longer term in demijohns? I usually stop, clear and bottle as soon as it’s finished but This one is being kept at least a year
If you are 100% sure activity has stopped then a bung will be fine i would however use an airlock and keep an eye on the level of water (or whatever you use) in it so it doesn't dry out.

Why not bottle then put them away for a year.
 
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