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.
Preparation time: 60 minutes
Initial fermentation time: 7 days
Time to be ready to drink: 12 months
Calories per bottle: 400 approx
Yield: 6 bottles
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