How To Make Parsnip Wine

Parsnip Wine
Wash and slice parsnips.
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

Sweetness: Dry

Calories per bottle: 400 approx

Yield: 6 bottles

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