MedPretzel
Senior Member
- Joined
- Aug 12, 2004
- Messages
- 2,239
- Reaction score
- 10
Ingredients
4lbCarrots, Scrubbed And Diced
1 canWhite Grape Juice Concentrate
3 lbSugar
1 tsp acid blend
1 Teaspoon Tannin
1 gallonWater
Nutrient
Yeast
Instructions
Boil carrots for 30 minutes, strain and cool. Adjust the SG to 1.090 at first then add extra sugar and continue fermentation to maximum alcohol tolerance of the yeast. I used Montrachet yeast.
4lbCarrots, Scrubbed And Diced
1 canWhite Grape Juice Concentrate
3 lbSugar
1 tsp acid blend
1 Teaspoon Tannin
1 gallonWater
Nutrient
Yeast
Instructions
Boil carrots for 30 minutes, strain and cool. Adjust the SG to 1.090 at first then add extra sugar and continue fermentation to maximum alcohol tolerance of the yeast. I used Montrachet yeast.