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.
Parsnip & banana wine with sultanas is a root vegetable wine. With the addition of bananas it will make a really smooth drink. Use a full teaspoon of pectolayse/pectic enzyme as parsnips contain a lot of pectin. This is a great wine to make any time of year, but always tastes best on cold winters nights.
Preparation time: 50 minutes
Initial fermentation time: 10 days
Time to be ready to drink: 12 months
4lb/1.8kg parsnips, cleaned or peeled and diced
¾lb/350 grams bananas use ripe or over ripe, peeled & diced
½lb/230 grams sultanas, chopped
3lb/1.36kg sugar
½oz/15 grams citric acid
teaspoon of tannin
1 teaspoon pectolayse
1 teaspoon yeast nutrient
¾ teaspoon all purpose white wine yeast
Sweetness: Dry
Calories per bottle: 400 approx
Yield: 6 bottles
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