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Old 02-10-2010, 12:30 AM   #11
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Carrot juice would work, but the final flavor/color would be different. If you boil carrots some time, taste the water. Compare that to your juice. The juice is bolder, which would lend itself to a stronger flavor in the end, possibly overpowering the chamomile and mint. And unless you've got an industrial-sized juicer, juicing 5 pounds of carrots will probably take a while. Then you'd have to sanitize the juice...

But who knows, it could be way better! I cooked them because every carrot wine recipe I've come across says to do it that way, and we didn't have a juicer.

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Old 02-10-2010, 02:24 PM   #12
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I think I might try this one according to the recipe the first time but then try another one with parsnips (they are stronger/sweeter to me than carrots) and maybe if I have the space and cash, try one with fresh carrot juice (it is available at the store near me and is not too expensive).
But then again, I do have enuf honey in cupboard to make one batch with honey this weekend!
I wonder too, if the carrots were left in and fermented on if it would be too strong a flavor?
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Old 02-10-2010, 03:07 PM   #13
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I think fermenting on the carrots would work fine, my problem would be cleaning all that carrot gunk out afterward (my fermenting vessels for wine have very narrow necks)! I bet fermenting on the carrots would give the flavor more complexity, and you might want to cook them for less time, or maybe not at all, to get all the subtleties of the flavor. Of course, you would want to sanitize them before adding to the primary.

I personally wouldn't ferment on top of the carrots unless it was "Carrot Wine", because I don't want to risk the overpowering flavor, I don't want the extra cleaning, and most importantly, the waste factor involved. I know it's not much, but when you're making small batches like me (2 gal in this case), five pounds of carrots soaks up a lot of liquid! I don't want to make 2 gallons of wine just to end up with a gallon and a half of product and a heap of soggy, strange-tasting carrots. So I boiled them first and put them in a tupperware for later. Next batch I'm making will coincide with vegetable soup day!

Parsnip Cure-All sounds great! And honey too! I was thinking about adding honey and ginger and making a Cure-All metheglin soon. Tell me how yours turns out, hope it cures what ails you!

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Old 03-15-2010, 05:17 PM   #14
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So does this have a really carroty taste? Or does it all blend flavorfully together? I still have trouble trying to picture vegetable mead!

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Old 03-15-2010, 08:09 PM   #15
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Mine doesn't taste very carroty at all, the carrots seemed to just give it body. The mint and chamomile really came through as strongest flavors, but the carrot definitely morphed it into something new entirely. It doesn't taste thin or tea-like at all.

I haven't tried the mead version yet, but I think honey would definitely be a complimentary flavor, dry or sweet.

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Old 01-24-2013, 08:44 PM   #16
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Quick question before I start this

You never mentioned any racking and I am not too familiar with wine making. Is this like JAOM where you just let it sit for 2 months then bottle it? Or should it be racked when fermentation slows?

Thanks

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Old 01-25-2013, 03:54 AM   #17
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I just let it ferment out then bottle it. I don't think racking would hurt it, but I haven't tried yet.

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Old 01-25-2013, 11:21 AM   #18
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Have my perfect cure-all for cold and flu season brewing, Unfortunately, I won't know until next year how well it cures! Hibiscus/Elderberry/Blueberry Pomegranate. I can not wait until this summer to incorporate some of my herbs into wine. I might have to use this carrot wine as a base. Any ideas how to utilize an overabundance of Lemon Balm and Lemon Grass?

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Old 01-25-2013, 12:01 PM   #19
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Quote:
Originally Posted by MzAnnie View Post
Any ideas how to utilize an overabundance of Lemon Balm and Lemon Grass?
Mince the herbs, douse with just enough water to dampen, and then pack into ice cube trays. Freeze until solid, then vacuum pack.
As far as incorporating into wine, etc., I have found that they go well with apple juice/cider, traditional mead, Skeeter Pee, niagara, ginger and hibiscus. I think carrot would be great! I failed to write down how much I used per gallon though, I am pretty sure I used an amount from a recipe via Jack Keller.
I am getting ready to make a batch of Krupnik to ease some cold/flu symptoms. It is a common Lithuanian and Polish honey-spiced vodka or pure grain based liquor. Recipes all over the web. This company has perfected many spice blends/varieties---www.krupnikco.com.
If you buy their 'pick three' you can currently use a coupon found on their site and take a nice percentage off. Definitely takes the wondering out of your recipe formulation, plus saves $ if you do not own all the spices called for.
I remember getting a tablespoonful of this when I was a child and I had a chest cold, etc. She would add more honey to it for us kids as she gave us a dose. Watched my grandmother make it all the time, but no one has the recipe, and she died when I was just nine. It is great added to tea, or served over ice or warmed up...just to sip and enjoy.
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Old 01-25-2013, 03:40 PM   #20
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Quote:
Originally Posted by saramc View Post
Mince the herbs, douse with just enough water to dampen, and then pack into ice cube trays. Freeze until solid, then vacuum pack.
As far as incorporating into wine, etc., I have found that they go well with apple juice/cider, traditional mead, Skeeter Pee, niagara, ginger and hibiscus. I think carrot would be great! I failed to write down how much I used per gallon though, I am pretty sure I used an amount from a recipe via Jack Keller.
I am getting ready to make a batch of Krupnik to ease some cold/flu symptoms. It is a common Lithuanian and Polish honey-spiced vodka or pure grain based liquor. Recipes all over the web. This company has perfected many spice blends/varieties---www.krupnikco.com.
If you buy their 'pick three' you can currently use a coupon found on their site and take a nice percentage off. Definitely takes the wondering out of your recipe formulation, plus saves $ if you do not own all the spices called for.
I remember getting a tablespoonful of this when I was a child and I had a chest cold, etc. She would add more honey to it for us kids as she gave us a dose. Watched my grandmother make it all the time, but no one has the recipe, and she died when I was just nine. It is great added to tea, or served over ice or warmed up...just to sip and enjoy.
Oh My, while I was reading this, my husband found a boatload of sweet potatoes while getting ready to till the tater bed. I can't believe we missed them all. Instead of carrot wine, I guess I have to try sweet potato wine...ooohhh, maybe I will dig up some carrots and use them both!!! Got the recipe saved!!!
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