Carrot Wine 1

A sweet wine, made with fresh carrots.

Select good quality, mid-season carrots, scrub them clean, top and tail them and chop into small, dice-sized pieces. Boil them in a covered pan until they are quite tender, and then leave them to cool.
Strain them into a suitable container, discard the carrots and use only the liquor to make the wine. Stir in the concentrated grape juice, half the sugar, citric acid, tannin, nutrient and an active yeast.
Pour the must into a jar, leaving room for the rest of the sugar, fit an airlock and ferment for ten days.
Remove half the must, stir in half the remaining sugar, return it to the jar, replace the airlock and continue fermentation for another five days.
Repeat this process with the remaining sugar, top up, and after five days start checking the specific gravity.
As soon as 1.010 is reached, rack the wine into a clean jar containing 1g of potassium sorbate and one campden tablet. Top up, bung tight and store in a cold place until the wine is bright, then rack again.
Mature this wine for one year then bottle and serve cold as a social wine.