How To Make Carrot Wine - 1 Gallon Recipe

This carrot wine recipe turns simple carrots into a light, slightly sweet, and refreshing homemade wine.

It’s smooth, crisp, and a little earthy—perfect for anyone looking to experiment with vegetable-based wines.

Whether you’re brewing for fun or gifting a bottle to a fellow wine lover, this guide will help you craft a delicious and unique wine at home.

What is Carrot Wine?

Carrot wine is a vegetable wine with a golden-orange hue and a smooth, mildly sweet flavor.

Carrots contain natural sugars that ferment cleanly, producing a well-balanced, easy-drinking wine.

It’s surprisingly delicate, with a subtle sweetness and a crisp finish—ideal for those who enjoy light fruit wines.

What You’ll Need

Before you start, gather the right winemaking equipment to keep things simple and contamination-free.

Essential Equipment

Pro Tip: If you're new to winemaking, consider a winemaking starter kit to get all the essentials in one package.

Ingredients for Carrot Wine

Main Ingredients:

Optional Additions

  • Campden tablets & Potassium sorbate – Prevents oxidation, increasing shelf life.
  • Bentonite – A natural fining agent, slower but effective for clearing wine.
  • Wine finings – Works faster than bentonite but contains sulphites and is derived from crustaceans.
  • Wine sweetener – A non-fermentable sugar for back-sweetening without restarting fermentation.
  • Honey – Adds a natural sweetness but must be stabilized first to prevent re-fermentation.

Best Yeast for Carrot Wine

We find Mangrove Jack’s SN9, Gervin GV4, and Lalvin EC-1118 to be the top yeast choices for making Carrot wine.

  1. Mangrove Jack’s SN9 – A highly versatile yeast suitable for vegetable and flower wines.
  2. Gervin GV4 – A low-foaming yeast that is ideal for high-ABV, allowing for a stronger, fuller-bodied result.
  3. Lalvin EC-1118 – A strong fermenter that produces a crisp, dry wine.

Step-by-Step Instructions

Step 1: Prepare the Carrot Must

  • Scrub the carrots clean, removing any dirt or blemishes.
  • Chop them into thin slices or small chunks for better juice extraction.
  • Place in a large sterilised pot, add 5L water, and bring to a gentle boil.
  • Simmer for 30-40 minutes until the carrots are soft but not mushy.
  • Strain the liquid into a fermentation vessel, discarding the solids.
  • You should now have approximately 4.5L of liquid due to natural evaporation.
  • If less than 4.5L, top up with boiled water to reach the correct volume.
  • Let the liquid cool to room temperature (~20°C).

Step 2: Prepare the Must (Fermentation Mix)

  • Once cooled, stir in the white grape concentrate, citric acid, and wine tannin.
  • Add the brewing sugar and stir until fully dissolved.
  • Take a hydrometer reading – your Starting Gravity (SG) should be around 1.075-1.080 for a balanced wine (~10-11% ABV).
    • If lower than 1.070, add 10g of sugar per 4.5L per SG point (0.001) to adjust.
    • Example: If your SG reads 1.074, add 60g of dextrose.
  • Stir well to ensure the sugar is fully dissolved and recheck SG before proceeding.
  • Add in the yeast nutrient and sprinkle the wine yeast on top without stirring.
  • Fit your fermentation vessel with an airlock and place it in a warm, dark area (18-22°C).

Step 3: Primary Fermentation

  • Store the fermentation vessel in a dark, warm place (18-22°C) for 7-10 days.
  • Fermentation should be active, producing bubbles in the airlock.
  • After a week to 10 days, sterilize your hydrometer and take a reading
  • Allow fermentation to continue until the Specific Gravity reaches 1.020.

Step 4: Secondary Fermentation (Racking)

  • Option 1: Minimal Handling (Safer for Beginners)
    • Once the SG drops to 1.020 or below, siphon the wine into a clean glass demijohn, leaving the sediment behind.
    • Attach an airlock and allow fermentation to continue for another 1-2 weeks.
    • Take a hydrometer reading; it should be between 0.995 - 1.000.
    • If the wine hasn't cleared we suggest using wine finings or bentonite at this stage.
  • Option 2: Racking for Clearer Wine (Experienced Users)
    • Once the SG reaches 1.020, siphon the wine into a clean glass demijohn, leaving the sediment behind.
    • Attach an airlock and allow fermentation to continue for at least 1 month.
    • Check clarity; if heavy sediment remains, rack once more at the 3-month mark before bottling.
    • This method naturally clarifies the wine but carries a slight risk of contamination.
    • Ensure the bung is sealed, and the airlock does not dry out.

Step 5: Stabilizing & Preserving Your Wine (Optional)

  • Option 1: No Stabilizers (Consume Within 6 Months)
    • If you prefer a more natural wine without preservatives and plan to consume it early, proceed to the next step.
  • Option 2: Stabilized Wine (For Long-Term Storage)
    • Add 1 crushed Campden tablet per gallon (4.5L) to kill bacteria and prevent oxidation.
    • Add potassium sorbate (as per manufacturer instructions) to prevent yeast from multiplying.
    • Wait 24-48 hours before adding any sweeteners.

Step 6: Back-Sweetening (Optional)

  • For a dry wine: Skip sweetening and bottle as is.
  • For a slightly sweet wine: Add honey for a natural sweetness.
  • For a sweet wine: Use a non-fermentable wine sweetener to prevent re-fermentation.

Warning: Don’t add sugar without stabilizing, or fermentation could restart in the bottle (hello, bottle bombs!).

Step 7: Bottling and Aging

  • Once fermentation is complete and the wine is stable, siphon it into sterilized bottles, ensuring no sediment is transferred.
  • If you did not use preservatives, store the wine in a cool, dark place and consume early to minimize spoilage risks:
    • Refrigerated Storage (1-4°C): Best consumed within 6 months.
    • Cellared Storage (10-13°C): Best consumed within 4 months.
    • Room Temperature (18-22°C): Best consumed within 2-3 months.
  • If you stabilized the wine with Campden tablets & potassium sorbate, it can be safely aged for 12 months or longer without spoilage concerns.
  • As this is a vegetable wine, it may have a more pronounced earthy taste when young.
  • For best results, age the wine for at least 6 months to allow flavours to mellow, or 12 months to improve smoothness and balance.
  • Before drinking, let the wine breathe for at least 30 minutes after opening to allow any residual earthy aromas to dissipate.

Pro Tips for the Best Carrot Wine

  • Sterilizing is king, ensure all brewing equipment is clean before using.
  • Use fresh, organic carrots and avoid soft or sprouting ones.
  • Do not over-boil the carrots to preserve natural sweetness and colour - under 40 minutes.
  • Keep fermentation between 18-22°C for the best yeast activity.
  • Using pectic enzyme will help break down the carrots and improve clarity.
  • Rack the wine at least twice to remove excess sediment.
  • Being a vegetable wine, allowing more time for the wine to age will increase smoothness and complexity.
  • If you have time, freeze the carrots for 24 hours, thaw, and repeat 2-3 times to break down cell walls and improve juice extraction.
  • Carrot wine may throw fine sediment over time, so consider racking before bottling or allowing extra settling time after fermentation.

Start Brewing Your Own Carrot Wine Today!

With this carrot wine recipe, you can create a beautifully homemade wine with simple ingredients.

Whether you're making it for personal enjoyment or as a unique gift, this wine is sure to impress.

Get everything you need to make carrot wine at home! Shop for winemaking kits, wine making ingredients, and more.