Carrot Wine, Day Something-or-other

We back-sweetened the wine with a cup of sugar and a quart of carrot juice last night. (Little tip, btw. Strain the carrot juice before you use it!)

Then we added two Campden tablets, sorbate and a shellfish finig agent. You'd be amazed at how much orange crud settled out over night.

Anywho, we bottled it this morning, and got seven and a part bottles out of it. We put the part in a recapping beer bottle and stuck it in the fridge.

Will it be any good? I think so. I was going to scrap it when I tasted it a couple of weeks ago, but now I have high hopes. We'll know in a year.