Does anyone have a reliable recipe for brewing carrot wine? I made some many years ago that was very good, but I lost the recipe.
Thanks in anticipation
Roger
carrot wine
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roger ramjet
- Jerry - Bit higher than newbie
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- Joined: Fri Sep 10, 2010 8:48 am
- Location: Warrington, Cheshire
Re: carrot wine
Can't help with this one, Roger. I've never had any success with carrots, and the only recipes I've seen were for "carrot whisky" which is actually a wheat and raisin wine with a few carrots thrown in for good measure. However, if you search for "Jack Keller carrot whisky" you'll drop on the recipe.
Mike
Mike
The secret of life is to aim below the head (With thanks to MMM)
-
roger ramjet
- Jerry - Bit higher than newbie
- Posts: 25
- Joined: Fri Sep 10, 2010 8:48 am
- Location: Warrington, Cheshire
Re: carrot wine
Mike,
I think I found my old recipe on the internet by luck. I always followed a guy called H E Bravery when I first started wine making, his little pocket book was very useful. It has long since disappeared from my library after several house moves. I know it is essential to leave the wine to mature at least one year for a good rounded flavour. I personally would use more weight of carrots than his recipe
Roger
I quote from my source ,,,,,,,,
I have a couple of oldish books (1960's) by HE Bravery.
He gives the carrot whisky in one, but the other has a carrot wine.
Carrot Wine
A pale gold wine which, when kept for a year or two developes into a
top-class product.
3 lb carrots, 1/2lb raisins, juice of 2 lemons and 2 oranges, 3 lb
sugar, all-purpos wine yeast, nutrient. teas as in method and approx 1
gallon of water (This is an English book so presumably an imperial
gallon)
Method
Scrub carrots and remove blemishes. Grate and boil gently for 15
minutes in 3 quarts of water. Put half the sugar with raisins in
fermenting vessel and strain onto them the boiling carrot water.
Allow to drain for a few minutes then discard carrots. Allow to cool,
and add lemon and orange juice. Add yeast and nutrient and cover to
ferment in a warm place for 10 days. Strain out raisins and squeeze
well. Return strained wine to fermenting vessel and add 1/4 pint of
freshly made tea. Boil remaining sugar in one pint of water for two
minutes and when cool add to the rest. Cover again at once. Ferment,
covered in warm place for 6 days and then transfer carefully to a
gallon jar, leaving as much deposit as possible behind. If necessary
top with some cool boiled water. Fit fermentation lock, and leave in
a warm place until fermentation ceases. Leave to clear, then put half
in a half-gallon jar, bottle the remainder and try to keep both for at
least a year.
I think I found my old recipe on the internet by luck. I always followed a guy called H E Bravery when I first started wine making, his little pocket book was very useful. It has long since disappeared from my library after several house moves. I know it is essential to leave the wine to mature at least one year for a good rounded flavour. I personally would use more weight of carrots than his recipe
Roger
I quote from my source ,,,,,,,,
I have a couple of oldish books (1960's) by HE Bravery.
He gives the carrot whisky in one, but the other has a carrot wine.
Carrot Wine
A pale gold wine which, when kept for a year or two developes into a
top-class product.
3 lb carrots, 1/2lb raisins, juice of 2 lemons and 2 oranges, 3 lb
sugar, all-purpos wine yeast, nutrient. teas as in method and approx 1
gallon of water (This is an English book so presumably an imperial
gallon)
Method
Scrub carrots and remove blemishes. Grate and boil gently for 15
minutes in 3 quarts of water. Put half the sugar with raisins in
fermenting vessel and strain onto them the boiling carrot water.
Allow to drain for a few minutes then discard carrots. Allow to cool,
and add lemon and orange juice. Add yeast and nutrient and cover to
ferment in a warm place for 10 days. Strain out raisins and squeeze
well. Return strained wine to fermenting vessel and add 1/4 pint of
freshly made tea. Boil remaining sugar in one pint of water for two
minutes and when cool add to the rest. Cover again at once. Ferment,
covered in warm place for 6 days and then transfer carefully to a
gallon jar, leaving as much deposit as possible behind. If necessary
top with some cool boiled water. Fit fermentation lock, and leave in
a warm place until fermentation ceases. Leave to clear, then put half
in a half-gallon jar, bottle the remainder and try to keep both for at
least a year.