Home Brew: Carrot and Orange Wine - 11.5% ABV: [ Ссылка ] .

Hey folks! in this film I'll be making a carrot and orange flavoured wine, inspired by the work of C.J.J. Berry from his book Amateur Winemaker Recipes. I didn't stick to Berry's recipe exactly, but in terms of ingredients used mostly what he suggested. The ingredients for this wine are as follows: 1.5kg of carrots, 5 satsuma oranges, 1kg dextrose monohydrate brewing sugar, 4 litres of spring water, 1/2 teaspoon of Young's Dessert Wine yeast, 1 teaspoon of Gervin GV13 cider yeast, 1 heaped teaspoon of Young's yeast nutrient and 1 heaped teaspoon of Young's pectolase.

The recipe is as follows:
1. Slice the carrot into reasonably thin slices, add to a saucepan with 2 litres of spring water, put a lid on the pan, add heat and bring them to a gentle simmer until the carrots have over-cooked and gone soft.
2. Mash the cooked carrots in the pan with the spring water to break them down into smaller pieces.
3. Put the mashed carrot water in a blender and pulp it until it goes into a carrot smoothie.
4. Put all of the carrot smoothie into a saucepan, leave it overnight to infuse.
5. The next day, pour the carrot smoothie through a muslin cloth over a large sieve or collander, thereby draining the pureé to separate the liquid from the solids.
6. Leave it a full day to strain so that all of the solids are left in the muslin cloth and the liquids have gone through.
7. Bring the strained carrot juice to a simmer and add to it 1kg of brewing sugar.
8. Grate the skin of a couple of the oranges to get some zest, add the zest to the pan.
9. Juice all of the oranges and add that liquid into the pan.
10. Let it simmer for a few minutes and then turn the heat off, add a heaped teaspoon of pectolase into the demijohn.
11. Add 1 litre of spring water into a cleaned demijohn.
12. Once the liquid in the pan isn't too hot, pour that into the demijohn.
13. Agitate the liquid, then take out 100ml for the original gravity reading and put this 100ml in a fridge to cool to 20 degrees celsius.
14. Add the yeast into the demijohn.
15. Add the yeast nutrient into the demijohn.
16. Add the airlock and leave and wait for it to ferment.

My original gravity was 1.080.

The wine began fermentation within 20 minutes, it was incredibly fast. Fermentation was fast and furious, it stopped completely after about 12 days, and I cold-crashed it in my cold porch for 3 weeks, to no avail, so I ended up clearing it with finings before bottling it on brew day 51.

The wine was left to condition until brew day 108, I wasn't expecting a sparkle as I had added finings, however I got an impressive sparkle when I opened this. The flavour was incredible, something like a chardonnay - from carrots! This literally is the tastiest wine that I have ever made and I will absolutely 100% make this flavour wine again in future.

I hope that you enjoy the film, and I'll catch you on the next brew! Cheers folks!!

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