Chamomile Wine (2)

• 18-24 chamomile flowers
• 4 lbs carrots
• 2-1/2 lbs sugar
• 7-1/2 pts water
• 1/2 oz acid blend
• 1 tsp yeast nutrient
• 1/8 tsp tannin
• Sauternes wine yeast

Scrub carrots but do not peel. Thinly slice into 6 pts water and boil until carrots are tender. In separate pan, bring 1-1/2 pts water to boil. Strain carrots and set aside for eating. Pour water over sugar in primary. Stir until dissolved. In small pan, add chamomile flowers, stir and steep as if making tea. Combine the two waters in primary and cover until cool. Add remaining ingredients, stir and transfer to secondary. Ferment under airlock until it clears, then rack for first time. Rack again every 2 months until completely clear and no more lees are laid down. Stabilize and sweeten to taste. After 10 days, rack into bottles. Allow to age in dark place 6-12 months. [Adapted from C.J.J. Berry’s 130 New Winemaking Recipes ]