Current Processing is 7 days.

Carrot Wine 2

A dry white made with carrot juice.

  • 560ml of Carrot juice
  • 250g of Concentrated white grape juice
  • 1Kg of Sugar
  • 3.1 litres of Water
  • 4 tsp of Citric acid
  • ½ tsp of Tannin
  • Campden tablets
  • Nutrient
  • Gervin GV1 Yeast
  1. Carrot juice is available from ‘health food’ shops and similar outlets. Empty it into a sterilised fermentation jar, add the water, citric acid, tannin and concentrated grape juice and stir well or shake the jar so that the ingredients are thoroughly mixed.
  2. Add an active yeast and nutrient, fit an airlock and ferment for three days.
  3. Remove some of the must, stir in half of the sugar, return it to the jar, refit the airlock and continue fermentation for eight days.
  4. Repeat this process with the rest of the sugar and ferment to dryness.
  5. Move the jar to a cold place for a few days, then syphon the clearing wine into a sterilised jar. Top up with white wine or cold boiled water, add one campden tablet, bung tight, label and store until the wine is bright.
  6. Rack again and mature this wine until it is one year old. Serve it cool as a white table wine with salads and vegetarian dishes.