Sweet Carrot Wine

Sweet Carrot Wine

Ingredients

  • 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

 

Hands, touchin’ hands. Reachin’ out, touchin’ me, touchin’ you…Sweet Carrot Wine…der der der…Good times never seemed so good…

How to

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.

Diary

3rd February 2015 – Started (Carrots simmered)

4th February 2015  – Yeast & ingredients added

13th February 2015  – Strained into Demijohn, topped up with water

26th February 2015 – Racked off (see photo below)

7 Comments

  1. Looks great! Unexpectedly simple looking, probably need a bit of practice to get something drinkable from me!

    Reply
  2. First batch of sweet carrot wine started. One question, how much yeast do you sprinkle over the mixture in the bucket? I got the carrots from Magilligan down the path to the glider club. Knocked on the door of this little rickety old cottage and asked the dear lady if she sold carrots. To which she replied with one eye slightly closed, are you making wine?

    Reply
  3. haha! brilliant. The packets of Yeast will do 5 gallons, so about 3/4 teaspoon is enough to get things going.

    Reply
  4. Started my brew on Friday evening past, was lazy and put the carrots (also purchased from the wee man in the thatched cottage in Magilligan) through the food processor, so will be interesting to see if that makes a difference.

    Reply
  5. Plenty of tasting sessions to look forward to it would seem! The Carrot Wine Taste Off night should be great…

    Reply
  6. Almost full circle. Tasted some carrot wine last night, and I must say that I enjoyed every drop. Carrot wine is a staple now in our winemaking Calendar. Starting some carrot wine today after picking some carrots up from Dessie, will try some brambles in with the carrots.

    Reply
  7. probably going to hang on until January for mine, want to try to make it a yearly tradition when the snow is falling!

    Reply

Trackbacks/Pingbacks

  1. There is such a thing as carrot wine | ivaberanek - […] © Iva Beranek (Dublin, 20th February 2016) Photo from here. […]

Submit a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>