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I bought 5kg of carrots the other day for £2. It was a bargain i couldn't resist!

However - they're not overly tasty carrots and even if they were, there's only so much you can do with them (i've had carrot soup, curry with carrots in it, raw carrots. ).

I'm planning carrot cake, and carrot muffins, and carrot bread and something else i saw today that i can't remember...was it carrot fudge in the sweeties thread?

However - i also have 7 empty demijohns waiting for something to go in them. I have apples to go in some (and i've got a pressure barrel for the cider that i'm going to use as a massive demijohn), and some lavender and some ginger.

Has anyone got a tried and tested recipe for carrot wine? I'm imagining it will be similar to make to parsnip. Im also imagining it'll be really sweet as the carrot soup i made was too sweet. Anyone made it before (if it comes out a flourescent orange colour - all the better!!).

Hi Fee, Carrots are mighty sweet juiced, don't know anything much about making wine, I would think proceeding as if it were parsnips might work, you'll just have to watch the sugar I think, or who knows, you might invent a sweet dessert wine by accident.

And I should imagine it would come out orange, no reason why not.

Take Care. Hope you have received your parcel by now.

You will get a good laugh when you see what I wrapped it in-think recycling!

Lois

Not yet, i'm looking forward to it! I can't wait to see this packaging now!

I'll give the carrot wine a go and report back the results too!!

It may go brown as the carrot juice oxidizes. acid (lemon juice or similar) may help with this as it does to prevent cut banana from turning brown but at the same time it may unballance the wine. personally ide go for tast this time a let the colour go hang. if it is nice then try for a colour ellement next time. my 2c worth anyway

i've got enough carrots to redo it if it goes wrong, but i am going for taste. Thanks for the info!

Hi Feefairy, ive made a great carrot whiskey...made with carrots and wheat to add the 'whiskey' taste to it...
Its worked out fine...you must be sure to simmer the carrots until soft, (without mashing) and just use the juice for starting with...
I know i still have the receipe at home somewhere if you want it...

Let me know...

Paul

Hi Fee

Got this recipe out of an old Readers Digest book - Food from your Garden.

[u]CARROT WINE[/u]
2.25kg diced carrots
9oz concentrated white grape juice
1kg sugar
20g citric acid
4l water
yeast

Simmer diced carrots until tender. When cool, strain the liquor into a bin.
Activate the yeast, and add to liquor together with concentrated grape juice, the acid and sugar dissolved in the water. As this is a really sweet wine, add saccharin to taste once the fermentation process is complete if more sweetness is desired...?

The citric acid should solve your possible problem of the carrots oxidising.

Good luck! I haven't ever made my own wine yet, but as soon as my first yield of carrots pop up, I'm going to give it a try - so let me know how it turns out if you do try this recipe !

Regards
Bridgette

PS What do they mean by saying you need to put the 'liquor in a bin'?