Carrot wine, Day One
Here's the recipe:
4 pounds carrots
1 pound golden raisins
5 cups granulated sugar
1/2 teaspoon yeast nutrient
6 oranges, zest and juice
1/4 teaspoon tannin
1 campden tablet
1 package wine yeast
1 imperial gallon water
Boil the carrots in 12 cups of water for 20 minutes.
Strain the water into the fermenter.
Boil the carrots a second time for 10 minutes.
Strain the water into the fermentor.
Bring water level up to one imperial gallon. (I didn't have to.)
Chop raisins and put them in a filter bag with the orange zest and boiled carrots.
Add tannin, campden tablet, sugar and orange juice.
Allow to sight overnight.
Add yeast and nutrient.
Stir daily for three or four days, until frothing stops.
(Do not let the wine stand on the must for more than 5 days. The orange zest will start to make it bitter.)
Remove filter bag. Siphon into secondary fermentor and place airlock.
For a dry wine, rack in three weeks, and every three months for one year. Bottle.
For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.
BTW, this recipe was adapted from one found HERE.