Carrot 'Whiskey'

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Binkie Huckaback
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Carrot 'Whiskey'

Post by Binkie Huckaback » Wed Dec 29, 2021 12:56 pm

In 2009 I made a carrot 'whiskey' (actually a strong wine) which was not bad, so decided I would have a go at a peated version. I bought some smoked malt, but didn't get around to making any.

So, now I have post-christmas discounted carrots and two lots of malt. One is crushed which I bought at sometime since 2016 and is in a bag that has simply been tied, but I've not opened, the other is uncrushed Fawcetts in a sealed bag with a best before date of March this year.

I'm going to use the uncrushed, but does anyone have any thoughts on whether I should replace gram for the wheat, or just a proportion, making up the rest with unmalted wheat?

Here's the recipe:

6 lbs carrots
4 lbs finely granulated sugar
1 lb wheat.
1 tblsp chopped raisins
2 oranges
2 lemons
7 pts water
wine yeast.

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MashBag
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Re: Carrot 'Whiskey'

Post by MashBag » Fri Dec 31, 2021 8:52 am

What's the volume? And what % are you aiming for.

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MashBag
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Re: Carrot 'Whiskey'

Post by MashBag » Fri Dec 31, 2021 8:53 am

Do you have a refractometer? Would be very handy for this.

Binkie Huckaback
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Re: Carrot 'Whiskey'

Post by Binkie Huckaback » Fri Dec 31, 2021 8:45 pm

It's a gallon. I had intended taking notes, but failed. All I can find is '.996' so assume that's a gravity reading.

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MashBag
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Re: Carrot 'Whiskey'

Post by MashBag » Sat Jan 01, 2022 2:02 pm

Are you crushing the wheat?

You will find this recipe will form a cap, that you will have to push down (back into the wine) daily.

4lb of sugar is a lot. I think it needs to be 2lb.

I would reduce the initial volume, to make room for adding 1lb of the sugar after the first 3or4 days, once the cap has calmed done. Perhaps add as invert syrup.

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