Thursday, 18 May 2006

carrot whisky recipe


This recipe is taken from C J J Berry's 'First Steps in Winemaking'.  Of course, it isn't really whisky (because that would be illegal), but whatever happened produced *very* strong alcohol indeed, with a whisky taste.  On a reassuring note, it doesn't actually taste of carrots - I was a bit frightened by the whole concept of root-vegetable alchol to start with, but this is fine.

Remember that all measurements are UK weights and measures rather than US.

Carrots 6lb
Wheat 1lb
Sugar 4lb (I think I may have added more than this in increments as it fermented out, but it was four years ago and I can't really remember)
Lemons 2
Oranges 2
White concentrate 4oz
Yeast and nutrient
Water to one gallon

Wash the carrots, but don't peel them.  Chuck them in a big pan and bring to the boil, simmering until tender.  Strain off the liquid and make up to one gallon.  Bung the sugar and sliced citrus fruit in to a bucket and chuck in the hot liquid, stirring until sugar dissolves.  Add the concentrate and the wheat, stir and leave to cool a bit.  When it's only luke-warm, add the yeast and nutrient and then cover the bucket.  Stir twice a day for fifteen days and then skim it (yeuch!), strain out any bits and transfer to a demijohn.  Leave until clear. I think I topped up with two-ounce-per-gallon increments of sugar during this process, until it wouldn't take any more.  It's turned out nice and dry though.

Allegedly drinkable a year after the start of the process - but I would say that's optimistic, it was two before I was able to face it.  When we tried a bottle six months after it had finished fermenting, B's father says that it lowered his inhibitions sufficiently that on the short walk home he stopped and waved at three different security cameras.

We made five gallons at once, because the carrot-picking machine got bogged down in the mud in the field opposite Ma's gate and they had to abandon half the field.  Apparently people were coming from miles away with empty sacks.

Oh, and then we made soup out of the boiled carrots.  It was rather unpleasant.

Let me know how you get on.



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14 comments:

  1. I tried wine (and beer) making in the early days of my marriage. I seem to remember that I ended up with one concoction which tasted of bananas. Most of my attempts were pretty awful! I don't drink at all now because of my medication. I was never a big drinker (well hardly ever!), but I do miss good cider. Appletiser just doesn't cut the mustard.

    ReplyDelete
  2. I tried wine (and beer) making in the early days of my marriage. I seem to remember that I ended up with one concoction which tasted of bananas. Most of my attempts were pretty awful! I don't drink at all now because of my medication. I was never a big drinker (well hardly ever!), but I do miss good cider. Appletiser just doesn't cut the mustard.

    ReplyDelete
  3. I once made a batch of lemon mead and invited my friends to drop by and taste it. When I returned home, there was a note that said "It tastes like hair dye! We like it. xx"

    Anyway, I am intrigued by the carrot whisky, but the s.o. is turning his nose up at the concept, so I suspect we will stick to fruit brandys this year. :-)

    ReplyDelete
  4. I once made a batch of lemon mead and invited my friends to drop by and taste it. When I returned home, there was a note that said "It tastes like hair dye! We like it. xx"

    Anyway, I am intrigued by the carrot whisky, but the s.o. is turning his nose up at the concept, so I suspect we will stick to fruit brandys this year. :-)

    ReplyDelete
  5. I am going to find carrots NOW. NOW.

    On a purely unrelated note, of course. ;)

    ReplyDelete
  6. I am going to find carrots NOW. NOW.

    On a purely unrelated note, of course. ;)

    ReplyDelete
  7. Sugar 4lb (I think I may have added more than this in increments as it fermented out, but it was four years ago and I can't really remember)
    This is because carrot whisky makes you go blind and daft.

    ReplyDelete
  8. Sugar 4lb (I think I may have added more than this in increments as it fermented out, but it was four years ago and I can't really remember)
    This is because carrot whisky makes you go blind and daft.

    ReplyDelete
  9. Sounds...interesting. I'll have to hang on to this recipe and give it to the Consort when he's feeling low. Right now we have two batches of wine going, and their fermentation is rather strong (one is a Consort creation called "Wine Slop" and boy, is it bubbling!)

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  10. Sounds...interesting. I'll have to hang on to this recipe and give it to the Consort when he's feeling low. Right now we have two batches of wine going, and their fermentation is rather strong (one is a Consort creation called "Wine Slop" and boy, is it bubbling!)

    ReplyDelete
  11. Okaaaaaay,
    Where ya gone?
    You OK?
    Come back good buddy 10/4?
    Not carrot wine and flapjack overdose, I hope.

    Hugs

    ReplyDelete
  12. Okaaaaaay,
    Where ya gone?
    You OK?
    Come back good buddy 10/4?
    Not carrot wine and flapjack overdose, I hope.

    Hugs

    ReplyDelete
  13. I have used this and some other of bravery's recipes. I uncorked a 13 year old bottle of carrot whisky for my son's 21st birthday. He had seen the bottle for most of his life. It was absolutely amazing. Any of these root wines age in the bottle and go from tolerable, to passable to amazing if you will cellar them long enough. 13 years is perhaps excessive, but 5 is not.

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