How To Make Carrot Wine
Place into a saucepan and cover with water (no salt).
Bring to the boil and simmer for 20 minutes.
Strain the liquid into a fermenting bin.
Add the sugar and stir until dissolved.
Cool to 20°c then add grape concentrate.
Add grape tannin.
Add pectolase.
Add crushed campden tablet.
Leave in warm for 24 hours.
Add dried active wine yeast
Add yeast nutrient.
Leave to ferment for 2 days.
Rack must into clean demijohn.
Top up with cooled boiled water.
Fit bung and airlock.
Rack wine when clear.
Add crushed campden tablet.
Leave until fermentation has ceased and it’s crystal clear.
Bottle wine.
Carrot wine is an old favourite of country wine makers with its dry rosé wine made from just 4lb carrots and a bag of sugar. This wine recipe makes a high quality dry rosé wine all year round and leaving for 6 to 9 months to mature is recommended. The grape concentrate makes it an ‘easier to make’ recipe giving the carrots body and flavour.
Preparation time: 40 minutes
Initial fermentation time: 14 days
Time to be ready to drink: 6 months
4lb/1.8kg carrots
1 pint/570ml white grape concentrate
2lb/900g sugar
½ tsp/3g grape tannin
1 tsp/5g pectolase (pectic enzyme)
1 Campden tablet
1 tsp/5g yeast nutrient
1 tsp/5g Dried active wine yeast
Sweetness: Dry
Calories per bottle: 400 approx
Yield: 6 bottles
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