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Carrot & Apple Wine (Crapple)
dry white table wine
4lb old carrots, washed & sliced
1 litre white grape juice
1 litre pressed apple juice
1kg white sugar
1 tsp citric acid
1 tsp yeast nutrient
1 tsp pectic enzyme
1 cup black tea (for tannin)
1 x 3mg Vit B tablet, crushed
yeast for white wine
Day One
make a yeast starter
Boil carrots in sufficient water to just cover them, for 20 mins until tender
Strain the liquid into fermenting bucket
Dissolve sugar in boiling water, and add to bucket with fruit juice
Leave to cool to about 20C, then add other ingredients
Day Two
Add yeast starter to bucket, stir, take an SG reading (it should be about 1090)
Ferment for 2 days, stirring twice a day
Day Four
Siphon into DJ, fit airlock
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Rack as necessary (when a sediment appears). Top up to neck of DJ with more apple juice as necessary. The wine should be drinkable in 6-9 months time
dry white table wine
4lb old carrots, washed & sliced
1 litre white grape juice
1 litre pressed apple juice
1kg white sugar
1 tsp citric acid
1 tsp yeast nutrient
1 tsp pectic enzyme
1 cup black tea (for tannin)
1 x 3mg Vit B tablet, crushed
yeast for white wine
Day One
make a yeast starter
Boil carrots in sufficient water to just cover them, for 20 mins until tender
Strain the liquid into fermenting bucket
Dissolve sugar in boiling water, and add to bucket with fruit juice
Leave to cool to about 20C, then add other ingredients
Day Two
Add yeast starter to bucket, stir, take an SG reading (it should be about 1090)
Ferment for 2 days, stirring twice a day
Day Four
Siphon into DJ, fit airlock
---------
Rack as necessary (when a sediment appears). Top up to neck of DJ with more apple juice as necessary. The wine should be drinkable in 6-9 months time
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