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.
Carrot 'Whiskey'
Re: Carrot 'Whiskey'
What's the volume? And what % are you aiming for.
Re: Carrot 'Whiskey'
Do you have a refractometer? Would be very handy for this.
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Binkie Huckaback
- Piss Artist
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Re: Carrot 'Whiskey'
It's a gallon. I had intended taking notes, but failed. All I can find is '.996' so assume that's a gravity reading.
Re: Carrot 'Whiskey'
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.
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.