Zest the lemons and keep aside. Then make lemon juice. Keep aside.

Peel the carrots. Wash and chop them in a food processor.

Bring the water to a boil. Add the chopped carrots into it and cook again on medium again until soft.

Remove from heat and let it cool.

Add the lemon zest and lemon juice when it is still warm.

Now transfer the carrot lemon mix into a large glass jar.

Add sugar and mix well with a wooden spoon.

When the mix is cooled completely, add the raisins, cloves and cracked wheat and mix well.

Sprinkle the yeast on top of the mix. Do not mix. Let it sit undisturbed for a day.

Cover the mouth of the glass jar with a cheese cloth and wrap tightly.

Let it ferment for 21 days. Keep stirring everyday with a wooden spoon.

After 3 weeks, strain the fermented liquid using a strainer or cheese cloth.

Then transfer to the bottles and cork tightly.

Chill and serve.