I managed to get 4kg of carrots for 16p at my local tesco express (go after 8pm and you can get great bargains in the reduced section
I also had a once tried but ignored bag of coarse ground maize (Indian supermarket "polenta")
They were merrily laughing at me as I opened the cupboard or fridge so I thought I'd show 'em
I came up with this recipe as an experiment, if it works I've got a new recipe... if not I've only lost about 50p worth of ingredients.Carrot and Corn
4kg carrots cut into 1cm cubes (this is a ball ache to do)
300g Course milled corn meal (polenta)
200g raisins (minced)
2 lemons sliced
I boiled the carrots in enough water to cover them (it was about 2 litres). When they were tender (soft but not squishy) I removed the carrots from the liquor.
I added the polenta and brought it back to the boil adding the minced raisins and then allowed to cool.
I poured the liquor into the demijohn and added the lemon slices, meanwhile I rehydrated the yeast.
When the liquor reached pitching temperature I added the yeast nutrient, pectolase, amylase and finally the yeast. I gave the Demijohn a swish around to mix the ingredients.
I fitted an airlock and waited.
Within a couple of hours the airlock was very active with a familiar burping sound coming from the kitchen. This time it wasn't my dog, it was the C&C wine
I have swirled the demijohn every day to disturb the polenta layer, this likes to pack down at the bottom.
I have noticed a reduction in the amount of polenta layer in the last 2 days, the yeasties seem to be enjoying their new food.
The colour, although far from finished, is a bright gold.
I'm really looking forward to seeing how this turns out.
People assume that Brewing is a strict progression of cause to effect, but *actually* from a non-linear, non-subjective viewpoint - it's more like a big glass of wibbly wobbly... beery weery... stuff.