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Old 05-05-2013, 06:22 PM   #41
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Quote:
Originally Posted by jensmith
Leave raisons in fermentor. Just strain out most of the carrot chunks. No need to boil the shuger, but it will not hurt either. I prefure white suger over brown. Cleaner flavor. Brown suger leaves its own flavore. If you like it use it.
Great thanks. I'm making this today.
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Old 05-06-2013, 06:23 AM   #42
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Just boiled this up today and the sample tastes amazing. I used Montrachet because that's what I had on hand. I boiled up the carrots for 20min. I then strained into a pot and brought to a boil with sugar, raisins, and spices. Once it started to boil, I turned off the heat and let it sit. I poured all including raisins into a pail and pitched yeast at 68F. Just based on the taste before pitching, I think a 5 gallon batch is coming real soon.

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Old 05-19-2013, 07:31 PM   #43
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Originally Posted by CreamyGoodness
Honestly I omitted this time. Everything I make seems to have cinnamon in it, I thought I would opt out and see if the carrot shines through...
I'm going to do up a one gallon batch of carrot wine. It sounds like you have used these spices on multiple occasions, so may I ask how much nutmeg / cinnamon would you suggest to -lightly- spice a carrot wine?
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Old 05-19-2013, 10:09 PM   #44
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I started a gallon of carrot wine last fall. Unfortunately, I accidentally knocked over two bottles right after bottling and broke them. But I've got two bottles left. Right after fermentation, it actually tasted okay, then it got terrible as it aged, but it was tasting better when I bottled it. I'm going to let it age 6 more months, then crack one open.

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Old 05-28-2013, 03:16 PM   #45
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Ok we are almost exactly 2 months in and the ferment seems to be done. I havent taken a gravity and likely wont until I am ready to bottle (you lose volume off 1 gallon each reading). It is pretty brown, not clear. I'm not sure if I should give it time like JAOM, cold crash and gelatin, or go the sparkaloid route... any input?

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Old 05-28-2013, 07:55 PM   #46
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Go sparkaloid, im too curious to wait

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Old 05-29-2013, 06:47 PM   #47
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Quote:
Originally Posted by CreamyGoodness
Ok we are almost exactly 2 months in and the ferment seems to be done. I havent taken a gravity and likely wont until I am ready to bottle (you lose volume off 1 gallon each reading). It is pretty brown, not clear. I'm not sure if I should give it time like JAOM, cold crash and gelatin, or go the sparkaloid route... any input?
This sounded cool, so and I decided to jump in. My first wine ever, thus no input on your question. I am 10 days into this 2 gal batch, and reading how wild your initial ferment was, I did this in a 5 gal vessel. Glad I did!

* 7 pounds carrots
* 1.25 pound raisins chopped
* 10 cups granulated sugar
* 1 teaspoon yeast nutrient/ energizer
* Rind of 3 oranges, grated fresh
* 1 12oz can frozen OJ
* 1/2 teaspoon tannin
* 2 campden tablets
* 1 Lalvin 1116
* 2+ gallons water

Stirred / swirled daily first 4 days. Racked off of the solids on day 7. Well, most of 'em - Lotsa solids in this batch. Went from 1.1 to 1.022 in that first week, and is still bubbling slow & steady. Beautiful cloudy yellow / orange, awesome carroty smell. Tastes alcohol hot, but it's early to judge. This recipe has some old school directions on adjusting dryness / sweetness. It says rack periodically for a dry, and for a sweet or semi to add 1/2 cup sugar every 6 weeks until yeast quits and sweetness is where you want it. While this would surely work, I'm looking at the alcohol tolerance of the 1116 and wondering how and when to put the brakes on so I end up with a semi that doesn't have the octane of napalm. I'll figure it out before the next rack.

Plz keep us briefed on how yours is coming along.
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Old 06-20-2013, 07:00 PM   #48
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I just poured a glass last night. Its nice! I think it'll be on the rotation going forward!

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Old 06-21-2013, 01:05 AM   #49
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How is the color?

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Old 06-21-2013, 12:34 PM   #50
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Made 1.6 gallon of this about 2 weeks ago.

*5 lbs. carrots
*1 lbs. raisings
*1 black tea bag for tannins (sipped in the boiled worth )
*4 lbs. of sugar ( wanted a more dessert wine )
* Bread Yeast (I know =x )
* Water to 1.6 Gallon ( 6 liters )

Got the water boiling with the carrots inside and cooked for 30minutes. Strained out all the carrots (made about 6 cakes with it ) put in the sugar, raisings and black tea bag. After cooling, tossed the tea bag and put in carboy.

Took a sample before pitching yeast, was REALLY good.

Was too curious to wait 3 more weeks before my brewing yeast comes :\ (Really hard to find brewing yeast in Brazil for a Fair Price, 10 U$+ for a single placket here ) So I had to order it online =x

By next Friday should have a lot of D-47 and others brewing stuff. Will make the same recipe for comparison ^^

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