Carrot Wine


  • 4 lb. good carrots
  • 1 gallon water
  • rind and juice of 1 large lemon
  • rind and juice of 1 orange
  • rind and juice of 1 grapefruit
  • 1 campden tablet
  • 1 teaspoon pektolase
  • lb. sugar
  • 8 oz. raisins
  • sherry or general purpose yeast
  • nutrient


Scrub and grate the carrots. Boil them for 10 minutes with the lemon, orange and grapefruit rinds. Strain and when cool add the Campden tablet and the Pektolase to the liquor. Cover and leave for 24 hours. Stir in the sugar, chopped raisins, fruit juice, fermenting yeast and nutrient. Remove raisins from fermenting liquor after 7 days, allow fermentation to continue.