Carrot Wine

Follow the Basic recipe for One Gallon.

3-1/2 Lb's Carrots

1 Lb. White Raisins

1 Gallon water

2 Lb's Sugar

3 tsp. Acid Blend

1/4 tsp. Tannin Powder

1/2 tsp. Yeast Energizer

1 Campden Tablet

1 ea. pack Cuvee Wine Yeast

Clean and shred the Carrots. Boil carrots in 1 gallon of water until carrots are cooked tender. Strain out all carrot pieces and add sugar blend well. Place the raisins in a straining bag. Add all other dry ingredients except yeast and blend well. Cool carrot mix and pour into your fermenter. Add water top-up to 1 gallon then place carrot bag into the fermenter. Cover and wait 24 hours before adding yeast. Cover with lid and air lock for 3-5 days or when you see the airlock start to slow. (ferment at 72 degrees). When air lock slows strain liquid into a glass secondary. Add stopper and airlock and let stand for 4 weeks. Add stabilizer stir well add finings stir well and let clear for 2-3 weeks before bottling.