How To Make Parsnip & Banana Wine

Parsnip and banana
Clean and dice the parsnips and put them in 6 pints/2.5 litres of water.
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

Sweetness: Dry

Calories per bottle: 400 approx

Yield: 6 bottles

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