Carrots are naturally sweet but have no acid. To compensate this carrot wine recipe adds oranges and lemons. This recipe makes a wine that is rich in taste and golden in colour. It’s great for using up damaged or misshapen carrots at the end of the season.
Carrots are quite easy to grow, you may find the page How to Grow Carrots on the Allotment Garden web site helpful.
Carrot Wine Recipe
Ingredients for Carrot Wine Recipe:
- 4 lbs of carrots
- 2 to 2½ lbs demerara sugar
- 2 lemons
- 2 oranges
- ½ lb pale raisins
- yeast and yeast nutrient
Method for Carrot Wine Recipe:
- Scrub the carrots and slice fairly thinly then roughly chop.
- Boil 1 gallon of water and then add the carrots. Bring back to the boil and then simmer until tender, roughly 15 minutes. The water will have taken a fair colour.
- Using a large pan or a brewing bin, strain onto the sugar, raisins and thinly peeled rind of the oranges and lemons. Mix well.
- Allow to cool until lukewarm and add the lemon and orange juice, yeast and yeast nutrient.
- Stir well and leave to ferment in a warm place for at least a week – covered to keep flies and wild yeasts off.
- Strain into a demijohn and add a fermentation lock.
- Strain and rack when the wines clears, topping up with water to the neck of the demijohn. Leave until fermentation has stopped and then rack again.
- Put aside for a couple of months and then rack again and bottle.
Makes around 1 gallon of wine. Generally this is not a quick a quick wine. Usually the flavours have developed after a year but it’s often better after 2 years.
There’s no reason to waste the cooked carrots. They can be mashed with a little salt, pepper and butter as a side dish with meals or split into portions and frozen to use in other recipes.
Those living outside the UK (where it is not allowed under regulations) can also use the cooked carrots in chicken mash or pig feed.