Parsnip wine recipe (makes 1 gallon / 4.5 litres)
- 2kg parsnips
- 1kg Sugar
- 1 teaspoon Citric acid
- 500g raisins
- White wine yeast
- Yeast nutrient
- 1 teaspoon Amylase
- Water to make 4.5 litres
Finely chop the raisins, or use a blender, then put them in a large pan, cover with water and bring to the boil. Simmer for 20 minutes, then strain, discarding the raisins, but keeping the water they were boiled in.
Scrub, but don't peel the parsnips, then slice up quite thinly. Add them to the water you boiled the raisins in and boil until they are tender. Once the parsnips are soft, remove them from the liquid.
Add the sugar and citric acid to the water and boil for 10 minutes or so. Allow to cool, then transfer to a demijohn or fermenting vessel, topping up to 4.5 litres.
Once the liquid is at 20-30C, add the amylase, yeast nutrient and yeast and gently stir. Fit an airlock and allow to ferment out, which could take a couple of weeks, but once airlock activity has ceased and the wine has started to clear, rack off the sediment into a new demijohn or fermentation vessel, top up with cooled, boiled water, refit the airlock and allow to clear.
Parsnip wine can be drunk after a couple of months, but is best left to mature for 6 months to a year.
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