If you’re pulling the last of your carrots out of the ground in March before they go to seed, this is a great way to use up any excess you have.
Just shy of 1 gallon of water
Juice and Zest of 3 oranges
Juice and Zest of 1 Lemon
1 tsp yeast nutrient
1 tsp amylase
Yeast (champagne is good)
Quite an effort this one, but its worth it. Put the water on to simmer, adding in the honey, carrots (cleaned and chopped, not peeled), yeast nutrient, citrus juice and zest. Keep it close to a boil for 40 minutes or so, skimming off any scum that floats up.
Strain out the solids (the carrots are well overcooked, but sweet from the honey, eat if you like ‘em mushy), get the liquid into a sterile bucket and cover tightly; when its cool add the amylase and activated yeast. Ferment out as normal.
This is a surprisingly rich brew, the honey adding some extra depth of flavour. If you prefer to make as a wine rather than a mead, use 2 1/2lb of sugar in place of the honey.