How To Make Parsnip Wine
Simmer for 10 minutes in unsalted water.
Strain liquor into a fermenting bucket.
Leave to cool to room temperature.
Add crushed campden tablet.
Add pectic enzyme.
Leave for 24 hours.
Dissolve sugar in one pint/0.5 litres of boiling water.
Add Parsnip liquor to a demijohn.
Add all other ingredients to the demijohn.
Leave 10 days to two weeks to ferment.
Top up with water of the same temperature if needed.
Rack every two weeks topping up with 21° water.
Add another crushed campden tablet.
When clear bottle.
Leave 12 months before drinking.
Parsnip wine is a sherry style dry wine which has proved very popular over the years with homemade wine recipe lovers and is definitely an enthusiasts wine. This is the one my granddad used to make and he lived to a merry old age. And as usual it improves greatly with age (the wine).
Preparation time: 60 minutes
Initial fermentation time: 7 days
Time to be ready to drink: 12 months
3lb/1.4kg parsnips
½ pint/300ml grape concentrate
2½lb/1.1 kg sugar
2 tsp/10g citric acid
1 tsp/5g pectic enzyme (pectolase)
1 tsp/5g yeast nutrient
½ tsp/3g grape tannin
1 x 3mg vitamin B tablet
1 sachet all purpose wine yeast
2 Campden tablets
Sweetness: Dry
Calories per bottle: 500 approx
Yield: 6 bottles
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