Carrot Whiskey update

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Carrot Whiskey update
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Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Wed Mar 30, 05 12:45 pm Post subject:

Hedonists wrote:

a friend once taught me a few swear words in Urdu, but I've never found a suitable occassion to try them out.

I doubt they would give you their best price if you choose this occasion to practise.

tahir

Joined: 28 Oct 2004
Posts: 45460
Location: Essex

Posted: Wed Mar 30, 05 12:46 pm Post subject:
Be a laugh though

jema
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Joined: 28 Oct 2004
Posts: 28136
Location: escaped from Swindon

Posted: Wed Mar 30, 05 1:17 pm Post subject:
I have just accumilated the ingredients for my 5 gallon effort here. As these things go it has to be one of the more expensive Country wines, at about £20 for the bits and bobs. Well worth it though it the first batch is anything to go by.

sally_in_wales
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Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales

Posted: Wed Mar 30, 05 1:23 pm Post subject:
Hyper Value had vast stainless steel stockpots for about £5 a few weeks ago, I bought one for soapmaking, I would guess its about 3 gallons in capacity

jema
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Joined: 28 Oct 2004
Posts: 28136
Location: escaped from Swindon

Posted: Wed Mar 30, 05 1:35 pm Post subject:

sally_in_wales wrote:

Hyper Value had vast stainless steel stockpots for about £5 a few weeks ago, I bought one for soapmaking, I would guess its about 3 gallons in capacity

£5

I'm more used to seeing £35 for this sort of thing

Who are Hyper Value?

jema
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Joined: 28 Oct 2004
Posts: 28136
Location: escaped from Swindon

Posted: Wed Mar 30, 05 3:33 pm Post subject:
Was just thinking about this recipe and the fact it uses 6lb of carrots which is an awful lot, and it uses them unsliced. Reading more carrot wine recipes on the web, a lot use less carrots as low as 3lb and do slice. They all want the carrots treated gently though. So I think I will reduce and slice and be gentle!

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Wed Mar 30, 05 3:40 pm Post subject:
What do you do with the left over solid bits of carrot? I assume it's all compostable?

jema
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Joined: 28 Oct 2004
Posts: 28136
Location: escaped from Swindon

Posted: Wed Mar 30, 05 3:42 pm Post subject:

Bugs wrote:

What do you do with the left over solid bits of carrot? I assume it's all compostable?

Pass them on to the local schools I think, traditional for the veg to have been boiled to death

Hedonists

Joined: 13 Jan 2005
Posts: 95
Location: Romford, Essex.

Posted: Wed Mar 30, 05 6:01 pm Post subject:

Bugs wrote:

What do you do with the left over solid bits of carrot? I assume it's all compostable?

I fed mine to my worms. AFAIK having been boiled, the carrots should break down more quickly than if they were raw. So yes, they're very compostable.

Sarah D

Joined: 28 Oct 2004
Posts: 2584

Posted: Thu Mar 31, 05 7:07 am Post subject:

Firstly, the carrots are cut into chunks or thick slices. Don;t cut them thin or they will turn to mush and disintegrate completely and you will hae carrot soup instead of wine. I omitted the slicing in the recipe above, so that was an oversight on my part. When you've been brewing as long as I have and so often, it is easy to missout things when you are writing them down for others. I can't imagine the recipe would work as well with whole carrots

- how are you going to get the flavour out?

This amount of carrots makes a perfect whisky; any less and the flavour will be diminished and it will be more wine-like. Carrot wine is good, but this is meant to be whisky in this case.

I give the leftover cooked carrots to the chickens; they won;t eat them raw but love them cooked like this.

jema
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Joined: 28 Oct 2004
Posts: 28136
Location: escaped from Swindon

Posted: Thu Mar 31, 05 7:52 am Post subject:
I didn't think it was an oversite about the slicing as CJ Berry in his carrot wine uses 6lb unsliced as well! and also I was/am very pleased with the first batch so far. Definately food for thought!

jema
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Joined: 28 Oct 2004
Posts: 28136
Location: escaped from Swindon

Posted: Tue Apr 12, 05 4:11 pm Post subject:

I'm once again down to barely 4 gallons at the end of the pulp ferment. Tasting good though

I do not think the decrease in the amount of carrots used has had much of an adverse effect

I can see me having both batches I have done bottled in about 6 months, and having a better idea on a new batch then.

with the first batch, as I do have a taste for rough Bourbon, I think i could easily enjoy it as it stands

ButteryHOLsomeness

Joined: 03 Apr 2005
Posts: 770

Posted: Tue Apr 12, 05 4:57 pm Post subject:

cab wrote:

Hedonists wrote:

Can anyone suggest a place (preferably online) where I might be able to buy a large cooking pot - the largest I have at the moment can handle about four pints of of water and 3lb of carrots at a time. So the thought of processing 30lb of carrots in this way doesn't fill me with joy.

Thanks in advance.

I can get two gallons in my preserving pan, and you can get such a pan in most big cookware shops.

how about a nice heavy bottomed stock pot?

ButteryHOLsomeness

Joined: 03 Apr 2005
Posts: 770

Posted: Tue Apr 12, 05 4:59 pm Post subject:

tahir wrote:

The ones in the window are most definitely aluminium, they may do stainless though.

if you have any chinese supermarkets nearby you may want to try there. they often sell cooking pots and may do a non aluminium pot... if not you can stock up on other essentials there for a pittance

jema
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Joined: 28 Oct 2004
Posts: 28136
Location: escaped from Swindon

Posted: Mon Apr 25, 05 6:53 am Post subject:
We had a first bottle of this last night, very reminiscent of whisky and ginger wine. Albeit on the rough side. Definately will improve with a chance to mature. Quite good from a wine making perspective though, as I have been concentrating on kits and Elderberry which in effect aim to be standard red wines. It will be good when some real "Country Wines" are ready.

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