Carrot

Carrot "Hop"

Carrot Blast

3 1/2 lb. Carrots

3 1/2 lb. Carrots

4 3/4 lb. Carrots

1/2 pt. Grape Concentrate or 1 lb. Raisins

1/2 oz. Dried Hops

1/2 pt. Grape Concentrate

1 gal Water

1 gal Water

1 gal Water

2 lb. Sugar

2 1/2 lb. Brown Sugar

2 3/4 lb. Sugar

3 tsp. Acid Blend

2 tsp. Acid Blend

2 1/4 tsp. Acid Blend

1/2 tsp. Energizer

1/2 tsp. Energizer

1/2 tsp. Energizer

1 Campden, crushed

1 Campden, crushed

1 Campden, crushed

1 pkg. Wine yeast

1 pkg. Sherry yeast

1 pkg. Sherry yeast

1/4 tsp. Tannin

  

1 cup Dry Malt

 

METHOD:

1. Scrub clean, remove tops and rootlings. Chop into pieces, put into nylon straining bag and tie. Boil in the 1 gallon of water until tender , strain out (don't press) juice.

2. Remove pulp, pour hot liqueur over sugar in primary fermentor, and mix thoroughly.

3. Stir in remainder of water (cold) and all other ingredients EXCEPT yeast. If hops or raisins are used put in tied straining bag. Cover primary.

4. After 24 hrs. add yeast. Cover primary.

5. Stir daily and check S. G.

6. When ferment reaches S.G. 1.040 (3-5 days), discard pulp , siphon wine off sediment into glass jug secondary. Attach airlock.

7. When ferment is complete (S. G. has dropped to 1.000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach lock.

8. To aid clearing siphon again in 2 months and again if necessary before bottling.