Making Carrot Wine Complete

[@DIYFermentation]

Sorry, this channel does not offer individual winemaking advice. Amazon & Canva affiliate product information. As an Amazon Associate & BrewDemon & Canva Affiliate I earn from qualifying purchases. My current winemaking setup: BrewDemon Fermenter: www.avantlink.com/click.php?tt=cl&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=http%3A%2F%2FBrewDemon.com Red Star Premier Blanc Wine Yeast: amzn.to/3yskhUK Wine Yeast Sampler: amzn.to/3F8gNtf Hydrometer: amzn.to/3l2XbMS Airlocks: amzn.to/36bpGlg Wine Corks & Caps: amzn.to/3vgBA9w Wine Bottle Corker: amzn.to/3zO4fVa Stoppers: amzn.to/3673Tv1 Racking Cane: amzn.to/34YyP19 Wine/Beer DeGasser: amzn.to/3ODVTXi Star San: amzn.to/356Tnot

[@DIYFermentation]

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[@TheDis-enabler]

@@DIYFermentation Hmmm! I just started brewing ginger wine and after watching your video on it among others, it’s very satisfying. I’m now brewing a 50/50 of ginger and turmeric wine. I’m an experienced wine maker. I use about 1.2 kilos of ginger for a five gallon bucket of ginger wine. How much carat did you use per gallon? Thanks for all the help. Did it really taste good?

[@232mumboy]

I love savory wines! I made a butternut squash, corn, and black pepper mead a while back that was a stellar braise for pork. This looks good.

[@DIYFermentation]

It wasn't too bad.

[@beautyfox6683]

Another awsome receipe. Great job.

[@DIYFermentation]

Thanks for watching.

[@Nudgeworth]

Howdy. I made carrot wine too. About a year ago. I was surprised how good the wine tasted at about 11 months old. So fruity. With only a faint hint of carrot aftertaste. I like it so much, I'm currently making about 12 bottles worth fo next year. I find it interesting that your recipe had a pound of honey in it. My recipe had twice the amount of raisins. Anyway, great video :)

[@ralphzeringue9493]

Thats good news. I followed your recipe and made a gallon in February. It looks great but im trying to wait at least a year to taste. Thank you for sharing your knowledge with us rookies.

[@DIYFermentation]

Hope you enjoy

[@youngmoney55]

Love the videos! I have several paw paw trees and was thinking about trying that out for a gallon batch so i wasnt sure if you could make some if they are available near you? Thanks

[@DIYFermentation]

No, thank your for watching.

[@brentloftin5099]

I like using the brix scale it’s sooooo much easier to read because it shows the percentage of sugar in the must also I started making my own wine because of your videos 😁

[@DIYFermentation]

Thank you for sharing.

[@bmcc12]

Have you tried V8 wine? I love it, and I like wine, but I wonder?

[@brandonstahl3562]

Interesting Is somewhere inbetween wine and mead.

[@DIYFermentation]

It might taste even better as a mead.

[@bikereadychanchal]

Can I use Bakery Yeast (use in bread, pizza dough, cake)? Where i live, there is no way to get Wine Yeast.

[@DIYFermentation]

This channel has a standing policy: "Sorry, this channel does not offer individual winemaking advice. "

[@PrebleStreetRecords]

You can, I’ve done it before. You might not get as high an alcohol content and the factor profile can be different, but it’ll work.

[@Silverholic]

I would not. It's not designed to produce alcohol, it's designed to produce CO2. You can use it but the result would not be as good as using a wine yeast. If you have no brewing shops in your town (very unlikelly), then you can order wine yeast from Amazon for very little money. About 2$ per packet. The two most common brands are Lalvin and Red Star.

[@DIYFermentation]

@Silverholic I was planning to stay out of this one, but that common wisdom is not quite true. I did a comparison video some time back: kzbin.info/www/bejne/jKWYlJ9trs-hd6M In some countries Wine Yeast is banned.

[@mohsen4465]

you could but bread yeast could not tolerate high alcohol contents (maybe as low as 8%) and also produce some none healthy chemicals. you could make starter with wild yeast from crushed grapes. wild yeast could be even make better wines than commercial wine yeast but also its not completely yeast colony and its full of bacteria and fungi so you should be very careful with your starter and always use it for musts with pH lower than 4.6. if starter smells bad never use it. it could be dangerous.

[@mohsen4465]

very interesting, I never heard of about carrot wine! I'm suggesting you to always use pH meter to be sure that your starting below pH 4.6. above this point the very dangerous fermentation can taken place by Clostridium botulinum.

[@DIYFermentation]

Although this is not a technical winemaking channel, according the National Library of Medicine: "Growth and neurotoxin production were delayed by an ethanol concentration of 4% ethanol and completely inhibited by a concentration of 6%." pubmed.ncbi.nlm.nih.gov/12696684/ This wine cane in at 13.13%

[@Silverholic]

He mentionned it was too acidic, so I would not worry too much about that aspect.

[@kristin7146]

Unless you're making jailhouse hooch from taters, botulism is not likely to happen in any wine-making process.

[@mohsen4465]

​@@kristin7146 so this jailhouse hooch you said is exactly why I afraid about botulism in this type of wine because like potatoes carrot grows underground and full of bacteria and also low in acids. adding honey also make it more susceptible for botulism because Clostridium spores are inside honey and even boiling water can't destroy them completely. also must resting during pectinase could give spores some time for activation. yeah after adding yeast it's unlikley that Clostridium spores could be able to taken over yeasts in fermentation but as a precaution it's better to measure acidity level with pH meter before starting low acid fruits and vegtables fermentation..

[@sassycraftysagittarius.]

How can you tell the reading on the hydrometer

[@DIYFermentation]

This is one of my old videos but it might help: kzbin.info/www/bejne/fnqvZ6B_acyaa6M

[@gingermongoose100]

Why didn't you mash the carrots in the boiling pan? - the amount of yeast you were using looked very low, what strain of yeast were you using ? - I find that dissolving 3.5g (1 teaspoonful of any yeast, whether it's baking, champagne, or high alcohol in a tea cup) stirring occasionally over a 15 minute period gives far better results for a gallon of whatever. Last question is, when are you coming over to the UK to taste some proper cider ?

[@DIYFermentation]

It did not matter, in that the carrots had broken down into mush by the time they were removed from the fermenter. The 1/4 teaspoon, in the manner that I use it has worked for all the wines that I have done on this channel except for 3 or 4 where I used 1/2 teaspoon. Adding more yeast is fine if that's what you want to do. Thank you for the invitation.

[@gingermongoose100]

@@DIYFermentation Thanks for getting back to me, I'll try the carrot wine next week - the invitation is open, you can stay at mine for a few days.

[@destinationsAplus]

Would be nice trying with sweet potatoes 🍠

[@Silverholic]

You did not mention what it taste like. Can you taste the carrots? I was joking with my friend that we should make tomato wine ;) I don't think carrot wine would taste really good but you seems to enjoy it... so now I don't know.

[@DIYFermentation]

No, it did not taste anything carrots.