Wash and crush the apples and add sufficient water containing the tartaric acid, pectic enzyme and one Campden tablet, to cover them. Leave for 24 hours.
Top, tail and wash the carrots, then dice them and boil for 30 minutes. Allow to cool before adding, together with the chopped sultanas, to the pulp. Leave for 24 hours.
Stir in the grape juice concentrate, yeast and nutrient, and ferment on the pulp for 7 days, pressing down the fruit cap twice a day.
Strain off the must and add the sugar. Put into a fermentation jar, fit an airlock and ferment out to dryness.
Rack off into a clean jar, fit airlock and leave until clear. Rack again and allow to mature for one year.
