Parsnip Wine

[random 659]

I recently decided to have a go at parsnip wine,found a simple recipe online and had a go,heres the method and a couple of pics,

 

 

Parsnip wine

 

2Kg Parsnips,450g chopped raisins,1.25Kg Sugar,1tsp pectin destroying enzyme(pectolase),Yeast,Yeast nutrient,2tsp citric acid,1tsp grape tannin

 

Making Parsnip Wine

 

Scrub the parsnips, chop them and put them into a pan with water. Bring to the boil and simmer gently until the are tender (but not mushy - this is important as if you over cook them the wine may not clear later.)Strain the liquid onto the sugar and chopped raisins, top up to 4.5litres and allow to cool until lukewarm,Add the tannin, citric acid,pectolase,yeast and nutrient,then keep covered and ferment in the bucket for 4 or 5 days stirring daily.Strain into a fermenting jar and if necessary top up with water to 4.5litres, and seal using a bung and an airlock.Leave it in the fermenting jar until the fermentation ceases, then rack into another jar and repeat the process as necessary until the wine clears.Bottle into clean sterilized bottles, and leave for at least a year before drinking.

 

 

 

 

I'll keep updating as I go through the stages...

[PeskyWabbits 464]

This is great. I haven't done wine for ages. I tend to have time for the start then it all goes awry at the racking stage. I think parsnip makes a pleasant, slightly thin wine. You can add banana skins to add body.

I wish I was better organised.

[random 659]

Oh man tell me about it! I'm one for being all keen at the start then forgetting all about things when they are at the next step,that's why I like to keep it as simple and as less ingredients as possible,I'll get there I think cus I'm quite interested and trying hard at the minute but they all seem to need a long time to be ready to drink!

[PeskyWabbits 464]

If you do one a month or thereabouts, then you will build a stock. But storing it all can be a chore. Cellars and garages can be too cold. You need a spare room really, or the loft.

[random 659]

That's what I'm aiming at,keep a slow but constant supply on the go,fill the cupboard and keep making excuses to the wife! Got a list of things to get through and try,so should make an interesting year or so ahead!!

Edited March 29, 2016 by random

[PeskyWabbits 464]

But well done for doing it. Let us know the outcome.

[random 659]

But well done for doing it. Let us know the outcome.

[3175darren 1,093]

I have done parsnip before it a good drink, good luck with it mate, hope it goes well,

[low plains drifter 9,463]

Leave it for a year my arse lol, I'd be dunking my flagon in the bucket by the end of the first week, same as the ale lol

[random 659]

The wine is now in a demijohn,secondary fermentation and clearing, I'll stick up another pic once it's cleared and looking like wine and not so cloudy...

 

[low plains drifter 9,463]

The wine is now in a demijohn,secondary fermentation and clearing, I'll stick up another pic once it's cleared and looking like wine and not so cloudy...

IMG_20160402_112529.jpg

That's ready get it supped mate

[PeskyWabbits 464]

You'd be running to the loo faster than Daly Thompson if you drank that now.

[random 659]

Here is the wine now,clearing and stabilising...

 

 

Not as clear as I'd expected but pretty good so far,might need racking again before bottling...

[shepp 2,285]

I made it a few years ago, tasted a bit like whiskey, unfortunately it is the only alcohol I've drank that makes me feel aggressive.

[Hydropotesinermis 724]

Looks good.

 

I made parsnip wine a few years ago. Tasted good but bugger me it was strong.

 

Sent me El poyo loco.