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Old 03-27-2013, 04:45 PM   #11
Goofynewfie
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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
damdaman
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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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Quote:
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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Quote:
Originally Posted by Homercidal View Post
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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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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See, that's where the real story is.
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Everyone's equal in the eyes of God, but the space aliens, you've got to figure they would play favorites.




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


 
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Old 03-31-2013, 02:27 PM   #16
Goofynewfie
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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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See, that's where the real story is.
In the competition for the attention of the space aliens.
Everyone's equal in the eyes of God, but the space aliens, you've got to figure they would play favorites.




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


 
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Old 03-31-2013, 02:34 PM   #18
Erroneous
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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
Goofynewfie
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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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See, that's where the real story is.
In the competition for the attention of the space aliens.
Everyone's equal in the eyes of God, but the space aliens, you've got to figure they would play favorites.




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


 
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