|Carrot||28/10/11||19/05/12||still very sweet on 3rd racking/ bottled – sweet and clear, good colour, cork popped Sept, 12/1/13 drank 1 bottle, very fizzy, sweet but pleasant|
|Carrot and Orange||10/05/13||2nd R -heavy sediment/3rd R: Heavy albumin bloom decanted out topped with cider and water|
|Carrot and Raisin 1||28/11/12||04/05/13||Added nutmeg, cinnamon and pinch clove, needed a lot of topping up (water) when going into demijohn, 2nd R: dry, great flavor, Bert loves it|
|Carrot and Raisin 2||28/02/13||24/02/14||some parsnips in mix, used demerara sugar 2lbs, nutmeg and cinnamon. Bottled 5. Yummy.|
|Carrot and Raisin 3||03/12/13|
|Carrot and Sultana||13/12/12||06/11/13||using plastic container, 2nd r decanted into glass – light flavour 3rd R: dry, clear topped with nettle|
|Carrot, Parsnip and Sultana||24/10/13||02/03/14||made with Tam veg. Topped with young rhub at 2nd rack|
That's a little section of my wine-making spreadsheet and it's all about The Carrot. As can be seen I've made wine from carrots 7 times. Two are still on the go and 5 have been bottled. Bert and I shared a bottle of carrot and raisin (2) last night and it was rather tasty.
The first time I used carrot I stuck closely to a recipe. There must have been a lot of sugar because it was almost too sweet. It was also fizzy which means it carried on fermenting after bottling. Not a good idea! Carrot and raisin (or sultana) and less sugar produced a far more drinkable wine. I also started using pinches of nutmeg and other spices which added flavour. By the time I was on my third carrot and raisin I had stopped using recipes.
Carrot (and parsnip) wines are made with the liquor from the chopped and boiled roots. The actual vegetable is discarded. Some recipes suggest they can then be used in cooking but as I don't like my vegetables with the life boiled out of them, I give them to the pigs. Using dried fruit means that chemical nutrients aren't needed. I rarely use additives now. Just bananas or raisins for added nutrients, lemon juice where acid is required and strong tea where tannin is recommended.
Rough Recipe for Carrot, Apple, Raisin and Date Wine
Roots are easy to prepare for wine but chopping the raisins is a bit of a fiddly chore. And that is where my new Veto slow juicer comes in. I found a recipe for carrot and apple wine on-line and adapted it. I boiled the 4 lb of carrots as always then made a litre of juice using apples, carrots, all the raisins I had in my baking cupboard and a few dates for good measure. I put a bag of sugar in my sterilised bucket and added the pulp from the carrots, apples and dried fruit. Then 2 litres of boiling water and stirred it into a thick sludgy brown syrup. Time for the carrot liquor which had cooled down quite a bit. By the time I added my litre of juice and topped it up to a gallon it was exactly the right temperature for the yeast. Quick stir, lid on and that was that. Did I mention that it looked like liquid manure? Smelt better though.
So there you are. Another rough enough recipe from Nelly. I'm sure I must be annoying somebody out there by alternating between imperial and metric measures. If anyone wants me to make it more exact I will. But perhaps better wait a few months to see how it turns out.