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