How To Make Parsnip & Banana Wine
Bring to the boil and simmer until the parsnips are tender (15 minutes).
Simmering until the parsnips are mushy will make it difficult to clear the wine.
Strain the parsnips into a fermenting bucket.
Add the sugar, chopped banana and diced sultanas.
Cover and leave to cool.
Add the citric acid, pectolayse and tannin (or strong tea).
Stir and leave for 24 hours.
Sprinkle the yeast nutrient and yeast over must.
Fit fermenting bucket lid (loosely) and ferment for around 10 days.
Strain into a sterilised demijohn and continue fermentation.
Rack off as needed, at least twice.
Use finnings if you have trouble getting the wine clear.
Bottle after 9 months.
Preparation time: 50 minutes
Initial fermentation time: 10 days
Time to be ready to drink: 12 months
Calories per bottle: 400 approx
Yield: 6 bottles
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