Wine made from carrots: 4 recipes at home
The finished product is somewhat reminiscent of dry sherry. The shade of carrot wine is juicy, sunny, close to honey or amber. This wine will decorate a family meal and will be appropriate on a festive table. The taste is soft, light, with a specific carrot flavor.
Tips before you start
When selecting raw materials, preference should be given to ripe, strong root crops, without signs of rot, mold, musty, earthy odor.
It is best to make wine from a fresh harvest of late-summer carrots harvested no earlier than October.
It is recommended to include citrus fruits in the ingredients: they will soften the sharp vegetable flavor and make the drink brighter and more aromatic.
The quality of the finished wine improves markedly with increasing shelf life.
Classic carrot wine recipe
Pectin enzyme is necessary to lighten the drink. If it is not, you can purify the wine from impurities in one of the popular ways: protein, gelatin, etc.
Ingredients
Carrots - 5-6 kg
Light raisins - ½ kg
Sugar - 2.8-3.2 kg
Pectin enzyme - 1 tsp.
Water - 8 liters
Dry black tea - 3 tsp.
Wine yeast - 1 sachet
Feed for yeast - 2 tsp.
Citric acid - 1 tbsp.
Method of preparation
Wash the fruit thoroughly without peeling, cut into small cubes.
Put the carrot mass in a container with water, boil, cook over low heat for 15-20 minutes.
Cut raisins, put them in a glass vessel, add sugar, pour hot vegetable broth, mix well, let cool.
Pour a glass of boiling water over the tea, wait for it to cool, pour it into the carrot mixture, add pectin enzyme and yeast feed.
Seal the container with a lid and leave to infuse overnight.
Pour yeast into the infusion, cover the vessel with a clean cloth, transfer to the dark for 1-1.5 weeks, shake the contents daily.
After the active fermentation processes have subsided, carefully pour the wine into a large clean container, strain (optionally add water to a 10-liter volume).
Put a water seal, transfer to the dark until the end of the fermentation process, removing the drink from the sediment every month.
Pour the finished wine into small vessels, seal, and keep in the cold for at least 1 year.
Carrot and citrus recipe
The drink turns a soft orange-golden color. Thanks to citrus, the taste softens and acquires a slight bitterness.
If you want to increase the piquancy, instead of squeezing the juice, cut the orange into slices and add to the rest of the ingredients.
It is not necessary to remove the peel from the carrot, but it is desirable: it can give the wine a sharp flavor.
Instead of solid yeast, you can use special wine yeast (1 sachet) or raisin sourdough.
Ingredients
Carrots - 2 kg
Water - 4 liters
Sugar - 4-5 cups
Orange - 1 pc.
Lemon - 1 piece.
Rye croutons - 1 pc.
Solid yeast - 1 tbsp.
The method of preparation
Wash vegetables, finely chop or grate, put in a clean container.
Boil water, pour it over the carrot mass.
Cover the container with a gauze cloth, let the mixture saturate for 3-4 days.
Pour the infusion into a suitable container, add sugar, squeeze citrus juice into it.
Spread the yeast on a cracker, toss it into the carrot mixture.
Put a water seal on the bottle and put the wort in heat.
After fermentation (1-2 months), pass the drink through a filter, pour into clean containers, cork, place in cold and dark for 8-9 months.
Pour the drink into small containers, keep cool.
Carrot and banana wine
Ingredients
Carrots - 4.5 kg
Raisins - 1.7 kg
Sugar - 1.7 kg
Lemon - 2 pieces.
Banana - 4 pieces.
Orange - 4 pieces.
Freshly brewed black tea - 1 cup
Pectin enzyme - 1 h. л.
Yeast feed - 2 tsp.
Water - 8-9 liters
Wine yeast - 1 package
The method of preparation
Cut the thoroughly washed carrots into slices and cubes, put them in a saucepan.
Pour the vegetable mass with water (6 liters), cook over low heat for a quarter of an hour.
Strain the broth into a bottle, add sugar, squeeze citrus juice into it.
Chop bananas and raisins, add to the carrot mixture.
Pour in the yeast supplement, pour in the strong tea and the remaining water (2-3 liters).
Wait for the liquid to cool (to a warm state), add yeast and pectin enzyme.
Cover the container with a clean cloth, put in the dark and heat for 5 days, stir daily.
Decant the infusion into a clean container, squeeze out the mass, discard the cake, put a shutter and keep it in room conditions until active fermentation stops.
Drain the drink from the sediment, pour into a new container, install the shutter, take it to a cool place, wait 60-90 days, removing it from the sediment once a month.
Put the wine in small bottles, keep in the cold for at least 1 year before tasting.
Carrot and grain wine with citrus flavor
This product is also called carrot whiskey because of its noble amber-golden color and rich, rich flavor. For full maturation, it is recommended to store the finished wine for at least 1 year in a cool place, additional aging will only benefit the drink.
Ingredients
Carrots - 7.5 kg
Fine sugar - 4 kg
Orange - 5 pieces.
Wheat grains - 1 kg
Raisins - 3 tbsp.
Lemon - 5 pieces.
Water - 8-9 liters
Wine yeast - 1 sachet
The method of preparation
Wash and grate carrots without removing the peel.
Pour the vegetable mass into a large pot of water, boil and cook over low heat for about half an hour.
Cut the fruit into small pieces, put in a large glass container, add half the sugar.
Pour the carrot broth into the citrus-sugar mixture, after squeezing and removing the cake through cheesecloth.
Mix the resulting mass well, let it cool slightly, add wheat and chopped raisins, and add yeast.
Cover the vessel with a cloth, transfer to heat and darkness for 6 days, shake the mixture twice a day.
Pour the remaining half of the sugar into the infusion, stir well.
Wait another 1 week, remembering to stir the wort daily.
Add the rest of the sugar, leave to ferment for another 1.5 weeks, shaking the mixture regularly.
After the expiration of the term, strain the infusion into a clean container, removing the sediment, put the shutter and send it to a dark, cool corner.
After 1 month, remove the liquid from the sediment and keep it in the cold for another 30 days.
Separate the sediment again and pour the finished drink into small glass containers.
Update: 15.12.2018
Category: Wine and Vermouth