Carrot Whisky

[mshergold]

I made some carrot 'whisky' last May and it's now time to bottle it. Now, I can't remember where (I can't find any mention of it in the recipe: http://winemaking.jackkeller.net/reques27.asp), but apparently, it should be around 16%. When I racked it last, I had a tasted and whilst obviously not whisky, it did have a 'warming' feel to it and was quite nice.

If it is fairly strong and still has the same warming feel to it, I obviously won't want to drink it a wine bottle's worth in one sitting. I had thought of bottling in whisky bottles with cork stoppers, but am a little worried that once opened, it won't keep. Does anyone have any suggestions?

For anyone who might be interested, here's the list or ingredients (the method is on the web page linked above):

* 6 lbs carrots
* 4 lbs finely granulated sugar
* 1 lb wheat
* 1 tblsp chopped raisins
* 2 oranges
* 2 lemons
* 7 pts water
* wine yeast

[Thirsty Paul]

looking at your fermentables your probably not far off at 16% which is about the same as a port so why not bottle into wine bottles and decant into a decanter with stopper when opened (a la Port) should keep for a fair few days as long as the dacanter is fairly well sealed. Alternativly theres lots of suppliers out there that do smaller bottles although there not cheap, I always bottle my liquers up into 300ml bottles (handy as gifts) and stops me necking too much in one sitting!

[Geezah]

Put it in to 330ml beer bottles and crown cap them. each bottle would give 2 quarter pint servings.

[trucker5774]

Put it in to 330ml beer bottles and crown cap them. each bottle would give 2 quarter pint servings.

So that will be 1/2 a pint then

[mshergold]

Thanks guys