Carrot Wines, Sherries, and/or Meads

Carrot Whiskey

April 5, 2001
  • 6 lbs carrots
  • 3 lbs finely granulated sugar
  • 1 lb wheat
  • 1 tblsp chopped raisins
  • 2 oranges
  • 2 lemons
  • 7 pts water
  • wine yeast

Scrub but do not peel the carrots. place them in 7 pints of water and bring to boil, simmering gently until tender (about 25-30 minutes). Meanwhile, put half the sugar (1-1/2 lbs) in primary. Slice the oranges and lemons into thin slices and arrange on top of sugar. When carrots are done, strain them, pouring the water over the sugar and citrus. Stir to dissolve sugar and allow to cool to lukewarm. Add chopped raisins and wheat and sprinkle wine yeast over top. Cover with sterile cloth and set aside, stirring daily. After 6 days add half the (3/4 lb) remainder of sugar and stir well to dissolve. Ferment additional 8 days, stirring daily. Add remaining sugar and ferment additional 10 days, stirring daily. Strain liquid into secondary and fit airlock. Rack after 30 days and again 30 days later. Bottle and taste after 1 year. [Adapted from recipe by Noel Whitcomb, London Daily Mirror ]