Hello,
Well, I've been at this for almost 4 years, which does and doesn't help
me sometimes. I do have some finished wine, probably about 80 bottles or
so. My goal for this year was to shoot for 11 or 12% alcohol on each of my
batches, to try a few new wines, besides the usual ones which I like, and to
find a good balance of wines which I can drink relatively soon, versus those
wines which will take awhile to mature. As an example, I still have 1
bottle from my first batch of rhubarb. I'm also trying to learn the subtle
nuances about certain wines, and at the same time try to match my tastes. I
also take a lot of time now to think about how I'm going to making a new
wine, than I did when I was a noobie.
Anyway, I've heard good things about carrot wine, but you need to leave
it sit for at least a couple of years before it tastes good. Sounds a lot
like my (first batch) pumpkin wine which will be two years old in January.
I'm looking forward to trying my first bottle then. I hope you have some
wine to drink in the meantime, while you wait for the carrot wine to mature
or you may not like it at all. Good-luck and let us know how it goes.
;o) Darlene

"spud" > wrote in message
...
> Hey The
>
> I think I will, make a gallon of carrot whiskey with shredded - frozen
> raw carrots. Ignorance is bliss at this point in my winemaking. With
> literally nothing aged in the bottle long enough to taste I don't know
> what is good and what isn't good! So we'll just march forward.
>
> Regarding the lemon, I made lilac wine a few months ago (so far it's
> pretty nasty). IIRC you cautioned me to make sure of the species I
> was dealing with. Thanks for that BTW. Anyway, the recipe called
> for lemons. I didn't know if that was to included zest or not so I
> add a little bit along with the juice.
>
> Whew, in a few hours I could see it was going to be lemon wine! So all
> of the pulp and zest were strained from the must. Fortunately the
> 'lemon-ness' dwindled right away. Now I pour lemon juice though a
> strainer when adding to the must.
>
> How all of this affects the finished wine, why I have no idea Darlene,
> because I have no finished wine!
>
> Take Care,
> Steve
> Oregon
>
>
>
>
>>Darlene Wrote
>
>>Steve,
>>I have 2 resources for recipes, Jack Keller's site and Terry Garey's book
>>on
>>homemade winemaking. Usually, I look at Terry's recipe and compare it to
>>the recipes on Jack's site. Then, I try to pick one that I think we'll
>>like
>>the best or create one which I think we'll like. There are a few things
>>which I won't use in a wine recipe, for example, one is lemons as the acid
>>requirement. I made this batch with lemons once and didn't like the lemon
>>aftertaste. I tried oranges the next time, and the wine was much better
>>IMHO. While the carrot whiskey does sound interesting, I'll probably
>>start
>>with a basic carrot wine recipe. Go for and let us know. Good-luck.
>>Darlene
>>Wisconsin