Carrot Wine from The Complete Book of Home Preserving by Mary Norwak
Scrub the carrots and slice them thinly. Cover with 1 gallon/4.5 litres water and boil gently until they are tender. Wash the wheat, raisins and oranges and peel the oranges thinly, making sure tha...
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Vegetable brush
- Peeler
- Fine-mesh sieve
- Bucket
- Wooden spoon
- Measuring cup
Ingredients
- 6 lb/3 kg carrots
- 1 lb/450 g wheat
- 3 lb/1.5 kg granulated sugar
- 1 lemon
- 4 oz/100 g raisins
- 2 oranges
- Yeast starter of Tokay or Madeira yeast
- 1 teaspoon pectic enzyme
- 1 teaspoon nutrient salts
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