Brew UK Forum | Wine Recipes
Parsnip Wine
Can anyone recommend a good parsnip wine recipe? I've found this one online: http://www.yobrew.co.uk/parsnip.php but it doesn't contain some of the extra ingredients i.e. the grape juice. Is it an idea to include this?
Thanks,
Tim
Responses
Posted 2 years ago by Admin
Hi Tim, that link doesn't seem to work.
CJJ Berrys uses:
Parsnips
Citric Acid
Water
Sugar
Yeast/nutrient
Pectolase
So not sure how that compares?
Never made this myself so can't really comment but parsnip wine is always popular.
The CJJ Berry book might be a good investment as its full of wine recipes and they are by season.
The wine kits are really good too so you may want to use you equipment to make them and they are drinkable in 4 weeks. You can also use the equipment to make beer which is actually a lot easier than making wine and its also ready much quicker.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 2 years ago by Member
Hi Greg,
Thanks for that, the recipe from the other site for reference/interest is below. I'm on the lookout for a good country wine making book but the ones I've found don't tend to mention things like the wine concentrate etc because they mostly seem to be written in the 1960's lol.
I'll check out the CJJ Berry book thanks.
Tim
Ingredients :-
4lb. parsnips.
3lb. granulated sugar.
1. gallon of cold water.
1. lemon.
prepared juice of half lb.
raisins.
campden tablets.
pectic enzyme (See pack for instructions)
Wine yeast. & yeast nutrient.(See pack for instructions)
Instructions :-
This wine is best made in February or march with parsnips which have remained in the ground all the winter. prepare your raisins ahead. That give them a brief wash in near boiling water to remove the waxy coat that the produces apply. Allow the raisins to cool enough to handle and then cut them up. Now simmer the raisins in just enough water to cover them (If in doubt add a touch more than enough. After simmering for about 5 minutes extract the juice from the raisins by means of a muslin cloth. The raisin juice is needed latter on. Scrub the parsnips well, but do not peel them: slice them thinly and put them in a large saucepan or preserving pan. pour in 1 gallon of could water, or; if you haven't a saucepan big enough, cook 1lb. of parsnips and half of a gallon of water at a time. cook the parsnips until they are tender, but not mashy. when they are cooked, strain the liquid off. after strain, throw away the parsnips and return the liquid to the pan. add the 3lb. of sugar, the raisin juice, and the lemon juice and rind, having removed the pith. simmer for three quarters of an hour, stirring occasionally. strain again into a plastic bucket, and then lukewarm add the pectic enzyme and a crushed campden tablet. leave for 24 hours, placing the bucket in warm room: then stir in the yeast and yeast nutrient. cover the bucket and leave in the warm for four days. the stir it well .
Strain into a fermentation demi-john. fit an airlock and ferment until dry, the rack and clear the wine before bottling. A little feeding with a tablespoonful or two of sugar may be helpful if fermentation seems slow. the wine will be drinkable in six months. but much better if you can leave it longer
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