Good question. All the recipies I have seen are the same. I think the
main reason is extraction. But I don't see why you could not run them
through the blender. The main reason the blender is not used for most fruit
is that the pulverized seed will add off flavors. But that is not a problem
with carrots. Try it, let us know how it comes out.

Ray

"spud" > wrote in message
...
> All of the recipes I have bookmarked or googled so far make carrot
> wine by cooking the carrots to retrieve the juice. Now I'm not a
> picky eater and I do love my veggies, including cooked, steamed,
> whatever carrots.
>
> But, could a guy use raw carrots, or is there a recipe for using raw
> carrots? Does anyone have experience with either or both? Seems the
> flavor would be more robust, or more 'true' from raw carrots.
>
> At this point I'm most intrigued by the Carrot Whiskey recipe on Jack
> Kellers site which use a pound of wheat in the recipe. Sounds
> interesting, but it too uses the water from cooked carrots.
>
> Any tips, reflections, pointers etc. concerning carrot wine are
> appreciated.
>
>
> On another note, this is outta hand:
>
> Since the Peach Experiements where put into secondaries, 5 gallons of
> Blackberry and 1 gallon of Jalepeno have been commited to glass.
>
> Next on the docket is 25lbs of pears to make a 5 gallon batch, 20lbs.
> of plum for a 3 gallon batch. That'll make 44 gallons over 16
> different fruits, herbs and veggies for the first year of wine making
> - so far.
>
> I know that isn't much for some folks, but now that I "get it", I
> have an estimate capacity of about 65+ gallons without aquiring any
> more jugs. That should be enough. I think I can find the fruit,
> herbs and veggies. The problem I envision now is where the hell do I
> store all those bottles!! What a trip!!
>
> Steve Over the Edge Noobie
> In Oregon