Carrot Wine

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The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 6 lb/3 kg carrots
  • 1 lb/450 g wheat
  • 4 oz/100 g raisins
  • 2 oranges
  • 3 lb/1.5 kg granulated sugar
  • 1 lemon
  • 1 teaspoon pectic enzyme
  • 1 teaspoon nutrient salts
  • Yeast starter of Tokay or Madeira yeast


Scrub the carrots and slice them thinly. Cover with 1 gallon/4.5 litres water and boil gently until they are tender. Wash the wheat, raisins and oranges and peel the oranges thinly, making sure that none of the pith is included. Place the peel, wheat, chopped raisins, sugar and lemon in a bucket, and strain on the liquid from the carrots. Stir thoroughly until the sugar has dissolved, and then leave the liquor covered until the temperature is down to 75°F/24°C. Add the pectic enzyme, nutrient salts and the yeast starter. Cover closely, and allow to ferment in a warm place for 7–10 days. Strain into a fermentation jar and insert an airlock. Leave to ferment to a finish in a warm place, about 68°F/20°C. Add one Campden tablet after the first racking. This wine will repay the patient winemaker, and will most likely finish as a sweet wine or as a wine to drink before meals.

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