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Does anyone have a recipe for potato or carrot wine that DOESNT involve adding grape juice concentrate? All the ones I have do and I think it kind of defeats the object! Thanks in advance!

2kg carrots
4ltr water
3 oranges
250g raisins
wine yeast
1.25 kg sugar

cut boil carrots in the water, thinly pair the oranges mix with washed raisins. put all ion fermentation bin. cover leave to cool.

express and strain the orange juice mix with activated yeast.Ferment on the pulp fot 5 days then strain out, press dry and discard teh pulp. stir in the sugar, pour the must into a demijohn, fit an arilock and firment to a finish.

rack and store for a year. Then bottle and sweeten if necessary.

from - 1000 wine making hints and recipes - ben turner.

Thank Andy youre a star! Will be bubbling away at the weekend! Dont suppose you have one for carton fruit juices do you? I know Im being greedy but I want to get a few bottles laid down for the BBQ season!

Pure pineapple juice (1 litre)
OR
Pure orange juice (1 litre)
OR
Pure apple juice (1 litre)
OR
Pure grapefruit juice (1 litre)
Sultanas(113g)
Granulated sugar (974g)
Yeast extract/Marmite/pure malt extrace 1/4 teaspoon
All purpose wine yeast (1 sachet)
Water

Rinse and chop sultanas, Warm 1/2 litre water in a large saucepan and stir in sugar and yeast/malt extract, once dissolved allow to cool (very sticky!) I use a sterilized demi-john from the word go, when sugar water is cool pour into demi-john, add sultanas and carton of orange juice. Prepare yeast as per instructions on sachet and add to the demi-john. Then make up the demijohn up to 4 litres and put airlock in. Leave in a warm place for 10 days, stirring twice during the day. After 10 days syphon wine off the sediment into a sterile demijohn, top up with cold water. Put somewhere that stays around 18 degrees and leave for 4-5 weeks- keep an eye on it, when the airlock stops popping wait for 2 more weeks to make sure fermentation has stopped. Sypon off from the sediment once more and put somewhere cool to clear, once clear bottle.
ready to drink in 12 weeks! but best after 11 months so make sure you hide some for xmas!

kind thoughts
Deb

Two questions...

A - is carrot wine actually drinkable??

B - by PURE juice do you mean the 'not from concentrate' stuff, or does it not matter.

I'm also fancying making some wine... but I'm a red wine drinker... will any of these recipes give a red style wine??

ok - so that was three questions... but what is an extra question between friends

I dont use the concentrated juices, I like to use the pure ones from my health food shop- as all thats in it is juice. You can make Blackcurrant wine, again a Litre of pure juice and instead of sultanas you use raisins to give it a more 'rounded' flavour and they nourish the yeast during fermentation. Apart from those 2 changes everything else is the same. I quite like the blackcurrant wine, there's space in my airing cupboard for ONE more demijoh I'm sure!

kind thoughts
Deb

Thanks Deb...

Got to get me some demijohns... I can sense a freecycle wanted ad coming up

Evening,
I've used those large water bottles, you know the ones that look about a gallon and are plastic, you can then make your wine with organic juice and pure springwater- how could something so good give you a hangover?!

You can get large bored corks to fit the neck, and they are cheaper than demijohns and can always be recycled after they can no longer be used - they also don't shatter if you have any fermentation explosions!

kind thoughts
Deb

Hi Deb,thanks ever so,was thinking of using the cheaper from concentrate juices but youve given me food for thought so to speak!

Hi Shirlz,re the demijohns,have you tried your local tip? There were loads dumped up at ours and I managed to bag all that wernt broken! Worth a try....................

Goodlife1970 wrote:Hi Shirlz,re the demijohns,have you tried your local tip? There were loads dumped up at ours and I managed to bag all that wernt broken! Worth a try....................

I'll try that !! Thanks

Thanks Andy,the carrot wine is bubbling away in the nursery (warmest room in the house!) smells lovely! Cant wait to try it but Ill have to be patient!

Goodlife1970 wrote:Thanks Andy,the carrot wine is bubbling away in the nursery (warmest room in the house!) smells lovely! Cant wait to try it but Ill have to be patient!

you will have to let us know what it tastes like.

Hoping that I havent made a mistake but two years ago I made soe ginger wine by first making ginger beer and then carrying on fermenting it in a demijohn. Stored the resulting brew in a cool dark place and last night was tempted to open a bottle (one had exploded and made an awful mess!) the wine looked clear and was sparkling and tasted a bit like a cheap fizzy wine but it smelt a bit odd and had a muddy sort of after taste. Does this mean that the wine is off? Is it possible for it to have gone mouldy without any mould being present in the wine itself or does it just need longer to mature? Any advice would be appreciated.