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Old 03-27-2013, 04:45 PM   #11
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I found on Google when I was looking for the recipe. this one is actually looking very tempting, but I'm running low on carboys at the moment and just wondering about how long I need to age it. I also bet it would taste better as a Mead

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Old 03-27-2013, 06:22 PM   #12
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I made a carrot wine from homegrown carrots last fall, and it was delicious young. The carrot flavor is subtle and not overwhelming, the color is amazing (I used some purple carrots too). I drank half of it young and have the other half aging.

I used this recipe from the book Making Wild Wines and Meads:
(recipe for 1 gal)

6lbs carrots washed and sliced
12 oz orange juice concentrate
8 oz golden raisins, chopped
2 lbs white sugar
1 lb clover honey
montrachet yeast
pectic enzyme and nutrient

boil carrots, orange juice, raisins, sugar and honey for 10-20 minutes until the carrots are getting soft, skimming off any scum coming to the surface. Cool, strain out the carrots reserving 1 cup. Crush the 1 cup of carrots into a paste and add back to the liquid. sit for 24 hours then add your pectic, nutrient and yeast.

Recipe recommended minimum 6 months aging, but like I said, it was quite good young.

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Old 03-27-2013, 06:27 PM   #13
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Originally Posted by CreamyGoodness View Post
I never would have seen this thread had it not been bumped, and I gotta say, I love the idea so very very much.
You won't be surprised to know that when I saw the title I actually thought it was YOUR post, Creamy!
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Old 03-27-2013, 06:32 PM   #14
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You won't be surprised to know that when I saw the title I actually thought it was YOUR post, Creamy!


Not sure if I want okra to be my legacy, but I am glad to have made a splash in the brewing world.
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You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 03-31-2013, 12:29 PM   #15
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It should be no surprise that I put this together last night. Not sure how long I should let it age but it is fermenting like a monster!

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Old 03-31-2013, 02:27 PM   #16
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I'm really interested in this one. Which recipe did you follow?

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Old 03-31-2013, 02:29 PM   #17
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JeremyCT's. I gave him credit on my homebrew chalkboard too .

The recipe has a few holes in it though... how long do the raisins stay in play? How long do we age for? Is the OG REALLY 1.100 or am I going crazy??

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Old 03-31-2013, 02:34 PM   #18
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Aren't carrots starchy? I wonder if you're getting any sugar from them or if you could mash them somehow...

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Old 03-31-2013, 03:05 PM   #19
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If yours turns out I think this will be my next one. I kind of hope the finished product keeps the color

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Old 03-31-2013, 03:45 PM   #20
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Well, I used dark brown sugar so it is more brown than orange currently... not sure how that will change as it ferments...

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