- 5lb Carrots
- 1/2lb chopped Sultana’s
- 2 & 1/2lb Sugar
- 6 Pints Water (for the simmer)
- 1/2 teaspoon Wine Tannin
- Pinch of Pectolayse
- 1oz Citric Acid
- All Purpose White Wine Yeast
- 1 teaspoon Yeast Nutrient
Wash, peel & dice the Carrots and put them into a large pan containing 6 pints of cold water. How fine you dice them is up to you, I generally go for a rough chop (see photos) as opposed to a Michelin Star quality fine dice. I haven’t tried grating the Carrots but it’s worth a go.
Bring the Carrots to the boil, then reduce the heat and simmer away for 20 minutes.
Carefully strain the Carrots into a sterilised bucket containing the Sugar & chopped Sultana’s.
Discard the Carrots as you’ve stolen all their flavour.
When cool (cover and leave overnight), add the Tannin, Pectolayse, Yeast Nutrient & Acid. Stir well.
Sprinkle on the yeast, cover the bucket with cling film & place in a warm place.
After a few hours (or the morning after), check and give the bucket a swirl.
Ferment for 7-10 days, stirring daily, then strain again into a sterilised demijohn to remove the Sultana’s.
Top up with water. You may need to rack off again in a couple of days if you have a large amount of sediment.
Ferment until clear, checking for sediment every few weeks as it may need to be racked.
Add one crushed camden tablet, then store for 6-12 months. Then bottle.
Keep for another 6 months before reaching for the corkscrew & putting on some Neil Diamond.