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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