Contents
The finished product is somewhat reminiscent of dry sherry. The shade of carrot wine is juicy, sunny, close to honey or amber. This wine will decorate a family meal and will be in place on the festive table. The taste is soft, light, with a specific carrot aroma.
Tips before starting
When selecting raw materials, ripe, strong root crops should be preferred, without signs of rot, mold, musty, earthy smell.
It is best to make wine from a fresh crop of late carrot varieties harvested no earlier than October.
It is recommended to include citrus fruits in the composition of the ingredients: they will soften the sharp vegetable flavor and make the drink brighter and more aromatic.
The quality of the finished wine improves markedly with increasing shelf life.
Classic Carrot Wine Recipe
The pectin enzyme is needed to clarify the drink. If it is not there, you can clean the wine from impurities using one of the popular methods: protein, gelatin, etc.
Ingredients
Carrots – 5-6 kg
Light raisins – ½ kg
Sugar – 2,8-3,2 kg
Pectin enzyme – 1 tsp.
Water – 8 L
Dry black tea – 3 tsp.
Wine yeast – 1 sachet
Top dressing for yeast – 2 tsp.
Citric acid – 1 tbsp. l.
Method of preparation
Wash the fruit thoroughly, without removing the skin, cut into medium-sized cubes.
Put the carrot mass in a container with water, boil, boil over low heat for 15-20 minutes.
Cut raisins, pour into a glass vessel, add sugar to it, pour hot vegetable broth, mix well, let cool.
Pour tea with a glass of boiling water, wait for cooling, pour into the carrot mixture, introduce pectin enzyme and yeast nutrition.
Seal the container with a lid and leave to infuse overnight.
Pour yeast into the infusion, cover the vessel with a clean tissue flap, transfer to the dark for 1-1,5 weeks, shake the contents daily.
After the decline of active fermentation processes, carefully pour the wine into a large clean container, strain (if desired, add water to a 10-liter volume).
Put a water seal, transfer to the dark until the end of the fermentation processes, monthly removing the drink from the sediment.
Distribute the finished wine in small vessels, seal, keep in the cold for at least 1 year.
Carrot Citrus Recipe
The drink is obtained with a soft orange-golden color. The taste, thanks to citrus fruits, softens and acquires a slight bitterness.
If you want to increase the piquancy, instead of squeezing the juice, the orange should be cut into slices and added to the rest of the ingredients.
It is not necessary to remove the skin from the carrots, but it is desirable: it can add a sharp taste to the wine.
Instead of solid yeast, you can take special wine (1 bag) or raisin sourdough.
Ingredients
Carrots – 2 kg
Water – 4 L
Sugar – 4-5 cups
Orange – 1 pcs.
Lemon – 1 pcs.
Rye cracker – 1 pc.
Solid yeast – 1 tbsp. l.
Method of preparation
Wash vegetables, finely chop or grate, put in a clean container.
Boil the water, pour it over the carrot mass.
Cover the container with a gauze cloth, let the mixture soak for 3-4 days.
Pour the infusion into a suitable vessel, add sugar, squeeze citrus juice into it.
Spread the yeast on the cracker, throw in the carrot mixture.
Put a water seal on the bottle and put the wort in heat.
At the end of the fermentation processes (in 1–2 months), pass the drink through the filter, pour into a clean container, cork, place in cold and dark for 8–9 months.
Pour the drink into small containers, keep cool.
Carrot banana wine
Ingredients
Carrots – 4,5 kg
Raisins – 1,7 kg
Sugar – 1,7 kg
Lemon – 2 pcs.
Banana – 4 pcs.
Orange – 4 pcs.
Freshly brewed black tea – 1 cup
Pectin enzyme – 1 tsp.
Top dressing for yeast – 2 tsp.
Water – 8-9 liters
Wine yeast – 1 pack
Method of preparation
Carefully washed carrots cut into slices and cubes, put in a saucepan.
Pour the vegetable mass with water (6 l), boil over low heat for a quarter of an hour.
Drain the broth into a bottle, add sugar, squeeze citrus juice into it.
Grind bananas and raisins, add to the carrot mixture.
Pour in yeast top dressing, pour in strong tea and the remaining water (2–3 l).
Wait for the liquid to cool (to a warm state), introduce yeast and pectin enzyme.
Cover the container with a clean cloth, put it in the dark and warm for 5 days, stir daily.
Drain the infusion into a clean vessel, squeeze out the mass, discard the cake, put the shutter and keep at room conditions until active fermentation stops.
Drain the drink from the sediment, pour it into a new container, install the shutter, take it to a cool corner, wait 60-90 days, removing it from the sediment once a month.
Place the wine in small bottles, keep in the cold for at least 1 year before tasting.
Carrot-grain wine with citrus aroma
This product is otherwise called carrot whiskey because of the noble amber-golden color and rich rich taste. For full maturation, the finished wine is recommended to be stored for at least 1 year in a cool place; additional aging will only benefit the drink.
Ingredients
Carrots – 7,5 kg
Fine sugar – 4 kg
Orange – 5 pcs.
Wheat grains – 1 kg
Raisins – 3 tbsp. l.
Lemon – 5 pcs.
Water – 8-9 liters
Wine yeast – 1 sachet
Method of preparation
Wash and grate the carrot without removing the skin.
Pour the vegetable mass into a large saucepan with water, boil and boil over low heat for about half an hour.
Cut the fruit into small slices, put in a large glass container, pour half the sugar there.
Pour the carrot broth into the citrus-sugar mixture, after squeezing and removing the cake through cheesecloth.
Mix the resulting mass well, let it cool slightly, add wheat and chopped raisins, add yeast.
Cover the vessel with a tissue flap, transfer to heat and darkness for 6 days, shake the mixture twice a day.
Pour half of the remaining sugar into the infusion, mix well.
Wait another 1 week, remembering to stir the wort daily.
Enter the rest of the sugar, leave to ferment for another 1,5 weeks, shaking the mixture regularly.
After the expiration date, strain the infusion into a clean container, removing the sediment, put the shutter and send it to a dark, cool corner.
After 1 month, remove the liquid from the sediment and hold for another 30 days in the cold.
Separate the sediment again and pour the finished drink into a small glass container.
Relevance: 15.12.2018
Tags: Wine and vermouth, Wine recipes