Carrot wine

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GazzaW57

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I’ve just racked off this carrot wine that’s now ready for bottling tomorrow, but I’m not sure I’m going to get a full five bottles out of it. I’d be grateful for suggestions as to what I could top up the fifth bottle with to make it a full bottle. I don’t want to use water,, so would rather use another wine, but I don’t know which one would add to the flavour. The wine has come out at 14.4%, and I’m going to keep it ’on the cork‘ until Xmas day, when I’m hoping it‘ll be a nice accompaniment to Xmas dinner.
 

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Dutto

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Personally, I would top off each bottle with distilled water to bring the ABV down from the current 14.4% to a more usual 12.5%.

Mainly for two reasons:
  1. I would want the wine to be classed as “excellent” and want my guests to drink more than one glass.
  2. I wouldn’t want guests falling into their Christmas Dinners because they were drinking a wine that had an ABV higher than one that they are used to drinking!
At 12.5% it should mature over the next seven months.

It would probably be wise to test that it is maturing okay by about October; and you will still have four bottles left to celebrate Christmas!
:hat:
 

Happytheman

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I'd bottle 4 and drink the rest for research purposes, give you something to compare when you open them later. I made a parsnip wine, seemed bland before bottling but lovely when I opened one a couple of months later.
 

Wineuncorkeduk

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Do you have any half-sized wine bottles for extras? You could always put small tag ends in beer bottles and use a standard crown cap.
 

GazzaW57

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in the end, I had almost enough for 5 bottles, so I just added a little water to the demijohn and filled the five. I’ve now just going to wait until December to try it. (-:
Do you have any half-sized wine bottles for extras? You could always put small tag ends in beer bottles and use a standard crown cap.
 
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