GrandpasFootsteps
Hillbilly-In-Training
- Joined
- Jan 6, 2011
- Messages
- 157
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I'm going to make carrot wine. I looked at the recipe on our recipe forum, which is made from actual carrots. I bought some "Organic 100% Carrot Juice" from Costco instead of boiling carrots. The ingredients list on the bottle says only "Organic Carrot Juice". I tasted it, and it tastes like carrot juice that I made in the past with a Jack Lalanne juicer. I'm only going to make a 1 gallon batch. I have a couple of questions. But first my recipe:
juice mix:
carrot juice
10 oz golden raisins
1 lb honey (I love honey!)
2 lb sugar
yeast starter:
yeast
1 tsp pectic enzyme
1 tsp yeast nutrient
carrot juice
Questions:
1. Which yeast to use? I have Montrachet and Lalvin EC-1118
2. I think this recipe has no acid. Should I add acid? If so, should I add acid blend, orange juice, or lemon juice? I have all these ingredients already.
3. Should I put the juice mix together and pitch the yeast starter all at once? Or should I assemble the juice mix, add pectic enzyme for a day, then pitch yeast?
4. Does the term "must" only apply to grapes and/or grape juice, or can it apply to this juice mix also?
juice mix:
carrot juice
10 oz golden raisins
1 lb honey (I love honey!)
2 lb sugar
yeast starter:
yeast
1 tsp pectic enzyme
1 tsp yeast nutrient
carrot juice
Questions:
1. Which yeast to use? I have Montrachet and Lalvin EC-1118
2. I think this recipe has no acid. Should I add acid? If so, should I add acid blend, orange juice, or lemon juice? I have all these ingredients already.
3. Should I put the juice mix together and pitch the yeast starter all at once? Or should I assemble the juice mix, add pectic enzyme for a day, then pitch yeast?
4. Does the term "must" only apply to grapes and/or grape juice, or can it apply to this juice mix also?