> 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.
I have a couple of oldish books (1960's) by HE Bravery.
He gives the carrot whisky in one, but the other has a carrot wine.
A pale gold wine which, when kept for a year or two developes into a
3 lb carrots, 1/2lb raisins, juice of 2 lemons and 2 oranges, 3 lb
sugar, all-purpos wine yeast, nutrient. teas as in method and approx 1
gallon of water (This is an English book so presumably an imperial
Scrub carrots and remove blemishes. Grate and boil gently for 15
minutes in 3 quarts of water. Put half the sugar with raisins in
fermenting vessel and strain onto them the boiling carrot water.
Allow to drain for a few minutes then discard carrots. Allow to cool,
and add lemon and orange juice. Add yeast and nutrient and cover to
ferment in a warm place for 10 days. Strain out raisins and squeeze
well. Return strained wine to fermenting vessel and add 1/4 pint of
freshly made tea. Boil remaining sugar in one pint of water for two
minutes and when cool add to the rest. Cover again at once. Ferment,
covered in warm place for 6 days and then transfer carefully to a
gallon jar, leaving as much deposit as possible behind. If necessary
top with some cool boiled water. Fit fermentation lock, and leave in
a warm place until fermentation ceases. Leave to clear, then put half
in a half-gallon jar, bottle the remainder and try to keep both for at
least a year.