Originally Posted by orfy
Any one know if I need to use pectin enzyme with carrots. I'd of thought it was mainly needed with fruit but I've seen parsnip wine recipes with this addition.
I'm using 4lb of carrots chopped and boiled. I'm just fermenting the liquid not the carrots.
I bottled some carrot wine last October. My recipe used 1 tsp. of pectic enzyme. I made 3 gallons. It fermented out dry, clear, nice golden color, and my sampling tasted good. The recipe said to bottle age for a year, so I'm trying to keep my grubby hands off!