"About 15 years ago, I made a batch of wine named "carrot whiskey".
It was not whiskey, just wine. But it made a nice wine, though thin.
I wonder if you have such a recipe, and, if so, if you would email it
to me or post it on your page?"Adison Martin
It took a bit of research, but evenually I tracked down the recipe as having first been published in a column by Noel Whitcomb in the London Daily Mirror in the 1940's. He called it "whiskey" not because of a whiskey taste, although wheat wines can taste like whiskey, but because of its richness in taste and color. One thing is stressed very strongly, however, and that is that the wine must age for a year before uncorking. Having said that, here's the recipe.
Scrub but do not peel the carrots. place them in 7 pints of water and bring to boil, simmering gently until tender (about 25-30 minutes). Meanwhile, put half the sugar (1-1/2 lbs) in primary. Slice the oranges and lemons into thin slices and arrange on top of sugar. When carrots are done, strain them, pouring the water over the sugar and citrus. Stir to dissolve sugar and allow to cool to lukewarm. Add chopped raisins and wheat and sprinkle wine yeast over top. Cover with sterile cloth and set aside, stirring daily. After 6 days add half the (3/4 lb) remainder of sugar and stir well to dissolve. Ferment additional 8 days, stirring daily. Add remaining sugar and ferment additional 10 days, stirring daily. Strain liquid into secondary and fit airlock. Rack after 30 days and again 30 days later. Bottle and taste after 1 year. [Adapted from recipe by Noel Whitcomb, London Daily Mirror]
My thanks to Adison Martin for the request.