Thanks, Guy. This looks interesting, I'm filing this in my "to try"
pile. Interesting to add 1/2 the sugar after 6 days, must be high SG at
first. Guess I'll use EC-1118 yeast.
And, thanks, Alex for asking, I learned something again.
>> I was going to try to make a carrot wine this weekend. Does anyone
>> have any pointers?
>> I was going to make a 5 gallon batch, starting with 4 or 5 cans of
>> white welches concentrate, adding enough carrot juice and water to get
>> the SG to about 1.09. I was also thining of throwing a few bananas in
>> for body and a little acid blend and nutirent to get it going.
>> Any other advice other than letting it age for a few years?
>> I am going to use a home juicer to make the juice day-of. Would it be
>> worth adding some of the straight pulp as well? I would think that
>> the juicer would get all the fermentable sugars out.
>> Thanks for the advice!
> CARROT WHISKEY
> It took a bit of research, but evenually I tracked down the recipe as
> having first been published in a column by Noel Whitcomb in the London
> Daily Mirror in the 1940's. He called it "whiskey" not because of a
> whiskey taste, although wheat wines can taste like whiskey, but
> because of its richness in taste and color. One thing is stressed very
> strongly, however, and that is that the wine must age for a year
> before uncorking. Having said that, here's the recipe.
> Carrot Whiskey
> 6 lbs carrots
> 4 lbs finely granulated sugar
> 1 lb wheat
> 1 tblsp chopped raisins
> 2 oranges
> 2 lemons
> 7 pts water
> wine yeast
> Scrub but do not peel the carrots. place them in 7 pints of water and
> bring to boil, simmering gently until tender (about 25-30 minutes).
> Meanwhile, put half the sugar in primary. Slice the oranges and lemons
> into thin slices and arrange on top of sugar. When carrots are done,
> strain them, pouring the water over the sugar and citrus. Stir to
> dissolve sugar and allow to cool to lukewarm. Add chopped raisins and
> wheat and sprinkle wine yeast over top. Cover with sterile cloth and
> set aside, stirring daily. After 6 days add remainder of sugar and
> stir well to dissolve. Ferment additional 8 days, stirring daily.
> Strain liquid into secondary and fit airlock. Rack after 30 days and
> again 30 days later. Bottle and taste after 1 year. [Adapted from
> recipe by Noel Whitcomb, London Daily Mirror]
> My thanks to Adison Martin for the request.