What kind of mead is that!?! Awesome/Terrifying?
 

I was making a mini batch of berry wine this morning and had extra yeast (EC1118) to pitch so I started looking around the kitchen for potential fermentables. I came across a 10# bag of organic carrots that we had and thought... "What the hell?"

Juiced ~3#s carrots and added a couple pounds of honey. This is either going to be awesome or absolutely disgusting. Only one way to find out!

Very brave, but I am going to bet on disgusting.

I have a few batches like that. Red hot hot sauce wine, liquified marshmallow wine, cucumber mead.... All have not turned out well. I actually threw up on the cucumber. I actually have not tried the marshmallow because after a month now it still looks to be fermenting. I don't think it will ever clear.

Good luck though, carrots are pretty tasty so even if it is not a good sipping mead it may make a great marinade!

IF the carrots were good tasting, you should get something decent out of the batch. Just be prepared to have very little carrot flavor in it, unless you add some more juice to it post fermentation. I would also try to make it at least a bit sweet (FG around 1.006-1.015) so that it's not too hard to drink. Oh, and be prepared to need to add more honey/juice since EC-1118 WILL go to 18% unless you force it to stop (stabilize it). IMO, you're better off letting it go and just add some more sweetness back to it.

Post up once it's done, so we can see how it came out. I would plan on it being at least 6-12 months before it goes to bottle. :rockin:

Carrots are high in natural sugars. It should be interesting. There's 5 threads on carrot beers. The longest one, looks more like a carrot wine, I just skimmed it, and don't remember how it came out. Can't wait to hear how it turns out.

They are really good organic carrots but even drinking some of the fresh straight juice this morning was a little... intense. Hence I am crossing my fingers but not holding my breath so to speak.

Yes yes and yes. I am sure the EC1118 will annihilate the carrot flavor. I am hoping the color keeps though. I lost almost all the color out of a batch of strawberry I made with EC1118. Back sweetening was the plan and I wasn't going to taste it for close to 6 months lol so you pretty much called everything there.

Anyway that you look at it... I am drinking it... oh yes... I am drinking it.

I'll try to post up the final along with tasting notes if I can find this thread again in 6 months to a year!

Unless your account gets wiped out, you'll be able to find the thread. Simply use the 'My Threads' link in the top nav bar. :rockin:

Seriously interested in knowing how this turns out. If it's epic, I might have to give it a shot. Of course, I'll need to source some great carrots too. Then see if we still have the juicer around someplace (mom might have it). Or get the attachment for my KitchenAid mixer. :rockin:

It took a little while to start fermenting but as of this morning there is like an orange vortex of doom going on in there right now. Pretty vigorous.

Regardless of how it ends up tasting, it looks pretty awesome.

Curiously, there seems to be a number of recipes for various vegetable based wines floating about the ether, carrots included.

It's just that its one of many "fermentables" that I don't fancy the idea of, so I wouldn't make a batch like this, though that's not to say that I won't be reading any posts about it........

nice phrasing:D

Can you post a video of the orange vortex of doom?