bein_bein
Senior Member
- Joined
- Jan 4, 2008
- Messages
- 224
- Reaction score
- 149
I started a carrot wine Feb of '09 and bottled it about 4 months ago. We cracked open one last night and I was VERY surprised. I taste-tested a little then asked a couple of other people to take a sip. I asked them what they thought it tasted like. Both agreed with the same thing I thought of. It tasted like a very smooth Chardonnay! I am very pleased with this wine, it's not at all what I had expected. I am wondering if anyone else has finished a carrot wine and gotten similar results? ?Now I'm hoping the current carrot wine in the carboy turns out as well . Here's the recipes I used..
Ingredients
3 1/2 lbs carrots
1 lb raisins
1 gal water
2 lb sugar
3 tsp acid blend
1/4 tsp tannin
1/2 tsp energizer
1 campden , crushed
1 pkg wine yeast
My starting SG was1.1
Clean and chop carrots into straining bag and boil in water until tender. remove and pour hot liquour over sugar and mix. Add other ingredients (raisins/hops in ferment bag) and let set 24 hrs.Pitch yeast. Stir daily and rack when SG reaches 1.040. Rack as needed
I followed the recipe with exception of adding about 6-8 carrot pieces in fermenting bag w/raisins.
Is this a typical tasting carrot wine?? Or did I stumble on to some wonderful mistake that I forgot to document?? At the way my veggie wines are turning out (beet and carrot so far) I may just (GASP) forgo grape wines altogether...:<
naww...just kiddin'
oh...and BTW...
Ingredients
3 1/2 lbs carrots
1 lb raisins
1 gal water
2 lb sugar
3 tsp acid blend
1/4 tsp tannin
1/2 tsp energizer
1 campden , crushed
1 pkg wine yeast
My starting SG was1.1
Clean and chop carrots into straining bag and boil in water until tender. remove and pour hot liquour over sugar and mix. Add other ingredients (raisins/hops in ferment bag) and let set 24 hrs.Pitch yeast. Stir daily and rack when SG reaches 1.040. Rack as needed
I followed the recipe with exception of adding about 6-8 carrot pieces in fermenting bag w/raisins.
- Fermentation was slow and steady for 1st week.
- Added oak chips for 48 hrs approx. 6-01.
- Added gelatin clearing agent 7-01.
- After 1 month still not clear .
- Added Super Kleer 08/01/09
Is this a typical tasting carrot wine?? Or did I stumble on to some wonderful mistake that I forgot to document?? At the way my veggie wines are turning out (beet and carrot so far) I may just (GASP) forgo grape wines altogether...:<
naww...just kiddin'
oh...and BTW...