yes, I have made carrot wine. It tasted like...carrots. Unfortunately that is not generally what people expect in wine. I'm guessing there are recipes where you obliterate the carrot taste with a bunch of spices that people might use, but really, carrots make bad wine.
One thing I have learned with wine making is to take people's opinions as generalities, unless it is for procedural or sequencing matter (and even those vary sometimes).
but the flavor profile I get with my toasting methods works perfect for some wines, carrot among them.
fabrictodyefor said:So I used the calculations in a book I have written by C.J.J. Berry, and the starting sg ended up being 1.092, that was on 11/23. It has been working great so far, has slowed down, but not sure if it is done, 2 days in a row now the sg is at .998. But the two days before that it was at 1.000. I did take the mesh bag of raisins out yesterday, figured all was squeezed out of those raisins and carrots! So will give it a few more days, then rack to a car boy...
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