Carrot Wine
Ingredients
- Carrots 3 lbs
- Sugar 2.25 lbs
- 1 gallon Water
- Raisins 0.4 lbs
- Lemon 1
- Orange 1
- Yeast
- Yeast Nutrient
- Pectic Enzyme
- 1 Campden Tablet
Clean the carrots then slice them and place in a saucepan with the gallon of water. Bring to the boil and then simmer until the carrots are tender. Remove from the heat and strain off the liquid into a fermenting bucket. Add the sugar and stir until it has completely dissolved. Allow the liquid to cool then add the pectic enzyme and leave for 24 hours. Add the raisins and also the juice and rind of both the orange and the lemon making sure that you do not add any pith. Stir until well mixed then add the yeast and nutrient. Cover and leave in a warm place to ferment for 10 days. Strain off into a carboy, fit a bung and airlock and leave in a warm place to ferment out. Once fermentation has completed, rack off and add the campden tablet. Bottle once clear and leave for at least six months before drinking.
