I made a 25 litre batch of carrot cider a few months back and it turned out beautifully. I haven’t tried it as pure wine though. I love how methodical you are in your videos, so many other creators can tend to jump over certain aspects. A complete novice could follow your instructions. Been looking through your older posts which have given me plenty of ideas. I really wanted to do the lemon cider, but I just can’t buy the powdered lemon drink. Anyway, keep up the good work. I asked you about the Campden Tablets for the Perry and never used them for the carrot cider, sorry, being a bit thick!
Hi John, thanks for the comments :) I'm glad the films are useful. In substitute of the lemon powder you could simply use a bit of lemon zest from the skin of a lemon along with the juice from a couple of lemons. Hope that helps!
Your recipe inspired me! I made it as an intentionally flat wine. Some small adjustments, but nothing major. Was a very aggressive fermenter. Started 30/9, tasted 26/11. Clear without finings. (US viewers flip it!). only got 10.5% Abv, but I used up some honey I had taking up space. Besides, I don’t mind having a lower ABV. Take home….this is amazing. Cannot wait to have the family over to have a competition about what kind of grape or non grape this is made from! Thanks for sharing, it’s really appreciated.
I made this as a still wine 30/9. Bottled 25/10. Am drinking today. No finings used. Totally clear, straw colour. Bouquet floral. Taste - AMAZING!! I did do a few changes from the recipe - satsuma too difficult to zest, but did add juices. Also had a small amount of orange blossom honey I wanted to use up, so added. I'm hoping UK stores do the usual 19p carrots/parsnips promotion soon, 'cos I will be brewing gallons of this stuff.
Hi Louise, I'm so pleased that the recipe has worked out for you and that the wine is good. Your additions sound fantastic, it's definitely a flavour that I will make again, although probably not until mid-next year, as I'm still working my way through this year's apples! Good luck bargain hunting the veg. Cheers!
Carrot and orange I'm not sure about this one but i've been wrong before, I've been working on getting enough blackberries to do a pressure fermented blackberry wine I got about 11 litre's of blackberries now, quite curious to see how it turns out. Wow that clarity is amazing. That looks cracking good well done mate (edit because i was still watching as i was commenting).
This could be something Bugs Bunny's would drink as he loves carrots! What's up doc! XD Anyways, Carrot and Orange sounds really amazing combo in brewing! I may do it same but for cider next year (hopefully!) colour especially! However, you should rename "Sparking Wine" honestly!
I've been making orange wine for 25 years but never tried adding carrots, I will have to give that a go. The simplest way to make a gallon of orange wine is to use 1 litre of orange juice from concentrate, 1 kilo of sugar, 1 tsp pectolase and whatever yeast you want. Probably the quickest and easiest wine to make with excellent results every time.
Hi Jonathan, my Dad has been making orange wines in two demijohns since the 1970s. He uses two litres of orange juice with one kilo of sugar dissolved in hot water. He has recycled the same yeast over and over with this for over 40 years!
Can you not hold some of the sediment back in a separate small bottle and had a teaspoon of it to the bottles to ensure a Sparkling Wine?...also, is it possible to make a Carrot Bread with the residue Carrots?
I made a 25 litre batch of carrot cider a few months back and it turned out beautifully. I haven’t tried it as pure wine though. I love how methodical you are in your videos, so many other creators can tend to jump over certain aspects. A complete novice could follow your instructions. Been looking through your older posts which have given me plenty of ideas. I really wanted to do the lemon cider, but I just can’t buy the powdered lemon drink. Anyway, keep up the good work. I asked you about the Campden Tablets for the Perry and never used them for the carrot cider, sorry, being a bit thick!
Hi John, thanks for the comments :) I'm glad the films are useful. In substitute of the lemon powder you could simply use a bit of lemon zest from the skin of a lemon along with the juice from a couple of lemons. Hope that helps!
Orange Carrot is an underrated flavor combination.
Totally agree!
Your recipe inspired me! I made it as an intentionally flat wine. Some small adjustments, but nothing major. Was a very aggressive fermenter.
Started 30/9, tasted 26/11. Clear without finings. (US viewers flip it!). only got 10.5% Abv, but I used up some honey I had taking up space. Besides, I don’t mind having a lower ABV.
Take home….this is amazing.
Cannot wait to have the family over to have a competition about what kind of grape or non grape this is made from!
Thanks for sharing, it’s really appreciated.
Hi Rachel, that's such great feedback, thank you for the comment. I hope you and your family enjoy your wine!
Excellent video mate
Ah thanks and cheers!
I made this as a still wine 30/9. Bottled 25/10. Am drinking today. No finings used. Totally clear, straw colour. Bouquet floral. Taste - AMAZING!! I did do a few changes from the recipe - satsuma too difficult to zest, but did add juices. Also had a small amount of orange blossom honey I wanted to use up, so added. I'm hoping UK stores do the usual 19p carrots/parsnips promotion soon, 'cos I will be brewing gallons of this stuff.
Hi Louise, I'm so pleased that the recipe has worked out for you and that the wine is good. Your additions sound fantastic, it's definitely a flavour that I will make again, although probably not until mid-next year, as I'm still working my way through this year's apples! Good luck bargain hunting the veg. Cheers!
Very helpful video, thanks.
Glad it was helpful Kate!
Carrot and orange I'm not sure about this one but i've been wrong before, I've been working on getting enough blackberries to do a pressure fermented blackberry wine I got about 11 litre's of blackberries now, quite curious to see how it turns out.
Wow that clarity is amazing.
That looks cracking good well done mate (edit because i was still watching as i was commenting).
Cheers mate appreciated, I've never pressure fermented, I don't currently have the room for another fermentation vessel, but hopefully one day!
This could be something Bugs Bunny's would drink as he loves carrots! What's up doc! XD
Anyways, Carrot and Orange sounds really amazing combo in brewing! I may do it same but for cider next year (hopefully!) colour especially!
However, you should rename "Sparking Wine" honestly!
Cheers Aaron!
@@MossHomeandGarden Welcome ^^
I find it funny vegs and fruit don't mix! XD
I've been making orange wine for 25 years but never tried adding carrots, I will have to give that a go. The simplest way to make a gallon of orange wine is to use 1 litre of orange juice from concentrate, 1 kilo of sugar, 1 tsp pectolase and whatever yeast you want. Probably the quickest and easiest wine to make with excellent results every time.
Hi Jonathan, my Dad has been making orange wines in two demijohns since the 1970s. He uses two litres of orange juice with one kilo of sugar dissolved in hot water. He has recycled the same yeast over and over with this for over 40 years!
Can you not hold some of the sediment back in a separate small bottle and had a teaspoon of it to the bottles to ensure a Sparkling Wine?...also, is it possible to make a Carrot Bread with the residue Carrots?
Hi Lee, I could do that, but I try my best not to get any sediment in the bottles. It's a good suggestion though, cheers!
👍👍👍
Cheers!
How do you cold crash in summer?
With difficulty a lot of the time, I put in the coolest room or in a plastic crate filled with very cold water.