· 5 gallon bin with a tight lid
· 4 lb’s of carrots
· Juice 1 lemon
· Juice 1 orange
· ½ oz of wine yeast
· 2-2 ½ lb’s of sugar
· 7 pints of boiling water
· Fermentation jar and air lock
Wash and slice the carrots
Pour the 7 pints of boiling water over them
Leave to stand in the tight bin for 4 days to infuse
Measure the liquid and add sugar, lemon, orange juice and the yeast to the fermentation jar, place air lock and leave in a warm place - 65 to 75 F, to ferment.
* When the bubbling has stopped, the wine should then be stirred.
Leave for 3 or 4 days to settle.
Strain the liquid into a cask, making sure you fill it to the brim, cork and leave for 8 months to mature.
Pour into bottles, cork and leave in a cool dark place for at least a few months.