Carrot whiskey

[beardrinkshomebrew]

I was given this recipe the other day but I won't make as I am a white spirit drinker :obscene-drinkingdrunk:

6lb carrots (2.7kgs carrots)
4lb sugar (1.8kgs sugar)
1 gallon water (3.8lts water)
12oz raisins (chopped) (340g raisins)
2 oranges
1lb clean wheat (454g clean wheat)
2 lemons
30grams yeast

Method –
Wash the carrots well (do not peel) and boil them in the water till tender.
Slice the oranges and lemons and place in a bowl. Pour on the hot water in which the carrots were boiled. Add the sugar, stir until dissolved, leave to stand until cool, then add the raisins, wheat and previously activated yeast.
Cover and leave to ferment for 12 -15 days, skim, syphon and bottle.

[WTDist]

bottle? or distill?

[Andy]

its bottle and age for 6months - 2 years.
http://forum.downsizer.net/viewtopic.php?t=2645
anyone going to try it?
:puke-huge:

[scythe]

So its carrot beer not whiskey....

[beardrinkshomebrew]

so the person who gave this recipe to me stole it from some1 else :violence-stickwhack: I shall have a talk to her when I see her :violence-smack:

[WalterWhite]

Hmm seems like a carrot wine/mead really...
I am interested in a carrot whisky recipe though as I have that one rellie who tries my stuff but still just goes on and on about this mate he used to have that made carrot whisky and it was amazing etc etc .... :angry-banghead:

[warramungas]

Couldn't you use malt or enzymes to convert the starches in carrots into sugar much the same as you can in potatoes or beets? Not sure of the end results though and don't have access to good enough gear to try myself. Still struggling to get corn whiskey right.
20kg bag of carrots can be had for about $20 in Perth at the local Asian shop.

[Andy]

20kg bag of carrots can be had for about $20 in Perth at the local Asian shop.

spudshed usually has juicing carrots. would be about 10-40c a kj :handgestures-thumbupleft:

[Teddysad]

I have successfully made a carrot and ginger brandy - have a few bottles aging now
I found the enzymes helped

[Chief]

What did you do as a recipe for the brandy with ginger. Turn out ok?

[Mr.Roughnutz]

this is going in my empty fermenter this weekend.
incoming

[bluc]

Teddysad did you get the ginger to carry over? I have tried distilling ginger beer with no luck . :crying-blue:

[The Stig]

Teddy doesn’t come here often these days

[Mr.Roughnutz]

i took sum libertys with the recipy
15kg carrots
1kg ginger (tasting this morning another kg in)i like ginger)
20ltr water
5kg honey
6kg sugar
100ml lemon
boiled for an hr or so then blended it left over night
flavores realy blended well iv high hopes for this. i was gunna just pitch sum angel yellow i had left over arfter work but this has turnd out so good im thinking is there a "proper" yeast for this shinanigan

[The Stig]

Being veg based I would be tempted to use EC1118
It’ll take ages to ferment out but it will not mess with the flavors

[Mr.Roughnutz]

had to work a full day insted of just a couple hrs. so didnt get to the brewstore and just whent with 50g of left over angle yellow i had left over. its going realy well temp is low at 16c my kmart heater is only getn 3 over ambiant but the flavores are still strong the ginger is comeing out more now im glade i ran out of time to get the extra kg now it down to 1060 from 1090 grav and is slow and stedy bubblen away happy days

[Mr.Roughnutz]

up date on the carrot its stalled a little at 1030 its only gone down to 1020 in over a week its bean cold as tho ph is just on 3.9 to 4 so iv put two 30w belts on it giv it a stir and gone in with two liter warm water kg hony and a tea spoon of firmaid and dap its not bubbling but it might pop a buble out the ait lock once an hr mayb so im just hedgeing my bets it not just the cold but maybe a little shy on nutrients i dont know. the flavore is just geting better and better realy glad i didnt put in that 2nd kg of ginger its just come more and more forward the longer it goes. the carrot punch is gone and it like a realy realy eathy sweetness over the top of that ginger tingle and the larst of the carrot flavore brings in together. if i wasent so keen to see what it happens in a still you could eazy drop a camden tablet in a bottle it as is.

edit.
super suprised with this result useing angle yellow yest as well.

[TheRealMrMessy]

You'll have plenty of unfermentable complex starches and stuff in that mix that'll be contributing to the final gravity being quite high, even using Angel yellow, but worth doing what you've done to try and get everything you can out of it. Why not keep a small bottle when you draw it out? Good winter warmer by the sound of it.

[The Stig]

Mr.Roughnutz, its only been 3 weeks, just leave it another 4 or 5 weeks and see how it goes.
I found the Yellow to be slow as and left a batch for 6 months before running it.
And stop messing with it, every time you add something your slowing it down again.

[Mr.Roughnutz]

yeah iv pulled off a little 2lte spagetti wine bottle this arvo just in case nun of this come threw a still.

ima leave this as long as it takes.
im not shore what you mean about "messing" with it slowing it down i know ur running a risk of bactierial infection every time u open a fermenter and that agitation can introduce oxygen witch the yeast dont like arfter its been pitched. with wine you must knock down the cap once and twice a day sumtimes. i was lisening to adistilera talk podcarst with a german brandy make in the us that keep fruit mash ferments for 10-12 mounths, witch is super intresting. keen to learn, if u hav time can you elabarate?