Back sweeten with grape juice

[roxy002]

Just racked 4 gallon of parsnip wine, it was almost fermented out o dry. I decided to back sweeten with a carton of whit grape concentrate per DJ to bring SG to 1000. But now there is no signs of activity, so I think fermentation may have stopped. Because the Gape concentrate never fermented at all, will this affect the aging and clearing process?

 

[dizidave]

If i understand what you are saying correctly then i think its OK.

The idea of back sweetening is to increase the sugar in the brew so that it is sweeter, therefore you dont really want it to ferment.

Usually the killing off of the yeasties with CT's and the suppression of multiplication with Pot. Sorb. is something that you would do before you back sweeten to ensure that the newly added GJ DOESNT ferment out.

If it isnt fermenting, and it tastes sweet enough then id say its fine.

 

[tonyhibbett]

Parsnip wine needs a fairly long time to mature and then acquires a sherry-like taste. If you prefer a sweeter wine you can add sugar later. English granulated sugar is derived from sugar beet and therefore more compatible flavour wise with parsnip.However, blending parsnip wine with an undistinguished white wine from concentrate can improve it's character.
I recently made a very acceptable Sauternes type wine, using a combination of parsnip, grape juice and bananas.
I still have loads of parsnips in the ground, many if not most will come up small and misshapen, so I'll use these to make a Bordeaux blanc, in combination with grape and pineapple juice.
I have done a second 'pressing' of parsnips for a second brew which turned out as good as the first.