How to Make Carrot Wine

Ever tried making Carrot Wine? If you have had a really good harvest this year, why not give it a try? Here’s how to make carrot wine!

This recipe is to make 5 gallons of Carrot wine.   If you make less than that, make sure to decrease the amounts of ingredients properly. Get yourself the wine making equipment you will need and then get started.



Since we grow all of our own carrots for the year and have extras, we have plenty!



Wash 5 pounds of Carrots really well, then simmer them in a gallon of water for about an hour. When the roots break easily, they are ready for the next step.



Using a slotted spoon, remove the carrots carefully. Add half a pound of finely chopped raisins. (I find chopping raisins is a bear of a job….but it must be done.)

 Add the juice of two oranges and just a little bit of the orange peel. Be sure you don’t add pith, you want just the peel. Simmer for about another hour.

Put 2 1/2 pounds of white sugar into a large bowl or crock. Pour the simmered mixture over the sugar and stir it well. Make sure all the sugar is dissolved. Sprinkle yeast on top and cover, leaving it for 3 days. This will start the fermentation.

You can also add the yeast by the following method:

After sugar is dissolved, take off 2 cups of the hot liquid. Mix it with 2 cups of cold water. Add your yeast to this, stir it well and leave for half an hour or so. Then pour it into the crock and cover.



After three days, strain the liquid into a carboy. Leave it in a warm place for six weeks, then bottle.

This Carrot Wine should stay in the bottle for at least six months before drinking.  Enjoy!



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Dandelion Wine

This is a light delicious wine – give it a try this year.

Makes 1 gallon

 3 quarts dandelion heads (no stalks)

3 quarts boiling water

3 sliced oranges

3 sliced lemons

1 pound seedless raisins

1 quart water

1 tsp wine yeast

Gather dandelions and put them in the crock. Note I have not picked off the green at the back of the flower, but there are no stems in there.



Pour boiling water over dandelion heads, cover and let stand overnight.

The next day, strain through cheesecloth, pressing until dry.

Put strained liquid into a plastic pail or crock.

Cutting up the lemons and oranges to add.

Add oranges, lemons, raisins and a sugar syrup made from boiling 1/2 pound sugar with 1 quart water.

Add the wine yeast.

Cover and ferment for 15 days, stirring every day.

Make a syrup from 1 pound sugar and 2 cups water then let it cool. Strain fermented juice through cheesecloth and add cooled syrup.

We put the fruit into a colander and just let the juice drip out. It is likely best to NOT mash the fruit as this can result in cloudy wine. Instead, just leave it for several hours to allow all the liquid to drip out.

Pour into a gallon jug fitted with a fermentation lock.

Leave in a warm place until all fermentation has ceased

After about 4 weeks, rack it down into another jug. Notice the sediment in the bottom of the jug on the right. You want to rack it without disturbing this sediment.

Over time you rack it again and again….and each time you are left with clearer wine, because you leave the sediment on the bottom of the previous jug.

The longer it stays in the jugs between being racked down again, the better.

Wait till it stops working to bottle it. Use a hydrometer to determine specific gravity. If it is at .98 to .99 then the sugars have finished working and it is ready to be bottled.

Here is Dandelion Wine from 2010 all bottled….made in the early Spring of 2010, this wine was not bottled until November 25, 2010. We made 2 gallons and bottled it mostly in 375 ml bottles.

We gave it a try. It is fairly citrusy in flavour. It’s dry, probably a 00. These bottles are going down to the wine cellar, to be brought out one at a time in a year or so.



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