How to make it

  • Scrub but do not peel the carrots.
  • cover with water and bring to boil, simmering gently until tender (about 25-30 minutes).
  • Meanwhile, put the sugar in primary.
  • slice fruit and add to sugar (not the white pith, it's bitter)
  • you can add the zest if you wish
  • When carrots are done, strain them, pouring the water over the sugar and citrus.
  • Stir to dissolve sugar
  • add boiled water to measure a gallon
  • Add chopped raisins and wheat
  • add crushed campden tab
  • pour into fermenting bin and leave overnight
  • add yeast nutrient and yeast stir and cover
  • stir daily for 8 - 10 days
  • Strain liquid into secondary and fit airlock.
  • Rack after 30 days and again 30 days later.
  • Bottle and taste after 1 year.
  • [Adapted from recipe by Noel Whitcomb, London Daily Mirror]

Reviews & Comments 3

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  • HawleyFarms 2 years ago
    *Edit - I found the wheat in the smaller print. Must be to assume a sour mash flavor *

    I'm curious where in the recipe the wheat/barley comes into play. It is in the ingredient list but missing from the preparation steps. I just froze 6# of carrots yesterday to make into wine and am weighing my options as to what recipe to use and this is the first I have found using grains. Could the grains be replaced with malted barley or malt extract? Or are they meant to be used as a sour mash flavor?
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    " It was excellent "
    grizzlybear ate it and said...
    Kinda on an interesting spin on wine will give it a try..maybe this year ..will let ya know if I start it....Great post

    Big 5 here
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    " It was excellent "
    quaziefly ate it and said...
    I know that you can make wine from almost anything. I spoke with a freind about this recipe and he tells me that it is great. I have to give this a five Forks! He has never stirred me wrong.

    J and M
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