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Carrot

Carrot wine sweet

Ted Jordan's recipe for the 2013 National Show

 

6 lb. carrots

2.5 lb. sugar

1 lb. raisins

2 oranges

2 lemons

1 teaspoon Bentonite

1 teaspoon Pectolase

0.25 teaspoon tannin

1 teaspoon yeast nutrient

Good quality yeast

Scrub and slice the carrots.

Boil them in one gallon of water and simmer until soft.

Strain the liquid onto the sugar, raisins, zest and juice of the oranges and lemons, in a fermentation bucket.

Stir well and leave to cool.

Add the tannin, bentonite, yeast and yeast nutrient.

Cover and leave to ferment for five to six days, stirring daily.

Strain through a fine mesh into a demijohn.

Leave in a warm place to ferment to dryness.

Sweeten to taste.

Rack into a clean demijohn and store for six months, racking as necessary.

Drinkable after six months but better if left longer.