- Scrub the carrots and cut into small pieces. There is no need to peel them, but cut out any rotten or worm damaged bits. 

- Turn on the oven, 180°C will do

- Put some greaseproof paper / parchment on the bottom of a roasting tray, then put the carrots in - do not add any oil or seasoning. 

- Cook the carrots until they are very soft and golden brown.  Some dark brown areas will add extra flavour but don't burn them.  This might take 1 - 1 1/2 hours.

- Once cooked, mush them up with a potato masher.

- Put the carrot pulp in a straining bag and tie the top.

- Add the sugar to the fermentation bucket

- Add the boiling water and stir to dissolve the sugar.

- Put the straining bag with the carrots in the fermenting bucket and stir.

- Put the lid on and Leave to cool to 20°C

- Take a Specific Gravity (SG) reading with your hydrometer and make a note of the reading for calculating the alcohol content.

- Add the pectolase and yeast nutrient, and stir.

- Add the yeast, stir.

- Cover with the lid and place in a warm place (20°C) for 1 week, stirring daily.

- After 1 week, remove the bag of carrots and gently massage to squeeze out all the juice.

- Syphon the wine into a Demi-John being careful not to disturb the sediment at the bottom of the bucket.

- Fit an airlock (1/5 filled with water) and put back in the warm place for another 2 weeks or until no more bubbles pass through the airlock.

- To be sure fermentation is complete, check the roasted carrot wine with a hydrometer to make sure the specific gravity is below 1.000 (ideally 0.996). If not leave for another couple of weeks.

- Syphon the wine off the sediment into a clean sterilised demijohn.

- Add 1 crushed campden tablet and put the airlock back in.

- Swirl the wine for 1 minute. This will knock out any CO2 dissolved in the wine. You are not trying to mix air in, so make sure you do not create a vortex or splash the wine. The gas should escape through the airlock.

- Swirl the wine around again for 3 more times leaving 5 mins in between each swirling.

- Leave for 2 days giving 3 x 1 minute swirls each day.

- After 2 days, put the demi-john somewhere cool to start the clearing process.

- Leave to clear. It can take anywhere from 2 weeks to 2 months for the wine to clear - but it will clear. You can speed the process up using finings, which are available to purchase on our website.

- Once clear, rack the wine off the sediment into a clean sterilised demijohn.

- We recommend filtering your wine before bottling using a Harris Mark III filter to remove any microscopic particles.  This helps remove any yeasty homebrew flavours.

- Bottle the wine.

- Store for 3 months in the bottles to condition.

If you want to make more than 4.5 litres (6 bottles) then just make more and adjust the quantities accordingly.

Chill and then pop open a bottle of roasted carrot wine and enjoy.

Cheers & Happy brewing.