Cure-All by: Myles Nestok, Southern Ohio
Ingredients
SG: 1.121
FG:1.001
ABV: 15.75 percent
- 10 g dried chamomile
- 8 g dried mint
- 2 black tea bags
- 5 lbs carrots, chopped but not skinned (you can save these to eat!)
- handful of raisins (optional)
- 2 tsp yeast nutrient
- 1 packet Montrachet dry wine yeast
- 5 lbs white granulated Sugar
Directions:
Boil the chopped carrots in a little over 2 gallons of water, or as much as your container will hold, until they are soft to the touch. Remove carrots through straining and throw them in the fridge to heat up as a quick side dish later (throw some butter and chili salt on there!) Turn off heat and steep all tea bags/herbs in carrot water for 10 minutes. Remove tea bags, stir in 5 lbs white granulated sugar. Pour into fermentation vessel (I used two 1 gal glass jugs from commercial crapper wine), top off with water if needed, pitch yeast and nutrient, fit with airlock.
My batch was started on 12/30/09 and bottled on 2/7/10, with fermentation at 64-66 degrees Fahrenheit. You could ferment at a higher temperature to finish it quicker, but I'm not sure if it would taste quite as smooth as it does this way. It's a full-bodied elixir, silky smooth...mmm!
