Thanksgiving Carrot Wine Recipe

Thanksgiving Carrot Wine 2015

November 26th, 2015

5-lbs. Carrots

1-Lemon

1-Orange

3-tsp. Acid Blend

1-Gallon Water

1-tsp. Yeast Nutrient

1/4 tsp. tannin

1-Campden Tablet

1/2 tsp. Pectic Enzyme

1 package Wine Yeast

Simmer carrots till tender and remove for another use (like making carrot casserole). To the water add sugar and disolve. Add liquid to primary fermenter and cool. When cooled, add the juices, acid blend, yeast nutrient, tannin and campden tablet. Top up to one gallon. 12 hours after the campden tablet add pectic enzyme. Twenty four hours after the Pectic enzyme add the yeast and begin fermentation.

The color of the must is like orange juice, a light orange color. It reminds me of the morning sun at breakfast time. This wine was a spur of the moment experiment. I didn't plan to make this. I looked at the water as the carrots were simmering in it and realized that this is exactly how I would make carrot wine. So why not add sugar, some lemon and orange juice and see what happens?

How often do you get the chance to boil five pounds of carrots? We just happened to be making our carrot casserole for thanksgiving dinner and the amounts were just right.

Rack after one week, four weeks, three months, then stabilize and bottle. Keep for at least six months before sampling. Flavor will improve in the bottle for at least a year.