Busy busy Molery

[Moley]

I couldn't join in with the New Year's Day brewdays, but I made up for it yesterday.

I was down town late afternoon on Christmas Eve, trying to find a last-minute something-or-other for Mrs. Mole, when the street market was packing away, so I came home with 10kg of Parsnips for £4.

Was a bugger of a job wrapping them all for the wife

Left them out in the cold over the holidays, but yesterday, 10kg (22lbs) parsnips, washed and scrubbed.

Topped & tailed I ended up with 20lbs. Chopped into half inch slices, into 5 gallons of cold water, brought to the boil and simmered until tender but not mushy.

Hop strainer came in useful, liquor strained onto 2kg demerara + 3kg granulated sugar, 400g malt extract, and a litre of orange juice added for a bit of citric.

Allowed to cool, added pectolase and GP wine yeast.


Also, treated myself to another Young's fermenter and started 6 gallons of Moley's Fruity Pink Wurzel.

4 litres white grape juice
2 litres red grape juice
4 litres orange juice
2 litres cranberry juice drink
1 box (20) Twining's Raspberry, Strawberry & Loganberry fruity bags, double infused
5kg sugar boiled to a syrup
Cold water to 5 gallons for starters
1 tbsp tannin, GP wine yeast compound
2 tbsps pectolase, glycerine, nutrient


Just for the hell of it I also started off a Wherry, and I've cleared a nice warm corner for them all.

 

[evanvine]

You have been busy Moley, 3 FV's full in one hit!
Was Mrs Mole chuffed with her parsnips

 

[Moley]

Was Mrs Mole chuffed with her parsnips?

Not entirely, she wanted carats. :lol:

 

[evanvine]

Well isn't life a bitch! :rofl:

 

[rickthebrew]

Parsnip is looking good Moley!! I fancy making some of this - what sort of OG did you get?
How does the finished wine taste ( I expect you`ve made it before!)
Lastly do you age this one in bulk for a while?

 

[Moley]

Hi Rick, OG was 1.100, so aiming for around 15% abv.

No idea what it will taste like, I've based it on CJJB's Parsnip Sherry (light) recipe from “First Steps” but increased the malt extract and used orange juice instead of citric acid. It has probably been 20 years since I made any parsnip wine, although I don't think I ever used this recipe. Parsnip always used to be one of those which slipped down very easily but caught you by surprise when you tried to stand up.

I would expect to leave this 6-9 months in DJ and then a while longer after bottling.

 

[rickthebrew]

Cheers for the info - will get some on sharpish so it will be ready for next christmas :party:

 

[Moley]

will get some on sharpish so it will be ready for next christmas :party:

Best if you've got a local farm shop and can find parsnips which have been lifted after the frost or snow, as the starch starts to convert to sugar. I forgot to mention pectolase and amylase in my first post, and I also gave it some vitamin B1. The parsnip is actually going faster than the Wurzel.

 

[rob9900]

Moley, any chance of having detailed instructions on how you made your wurzel, bearing in mind that i am a newbie and i don't mind admitting a total a... where this brewing game is concerned!!!! :hmm:

 

[tubby_shaw]

Moley, any chance of having detailed instructions on how you made your wurzel, bearing in mind that i am a newbie and i don't mind admitting a total a... where this brewing game is concerned!!!! :hmm:

Here you go Rob CLICKY there's a link to the recipe on the first post

 

[evanvine]

Moley
I didn't know that root veggies contained pectin!
I knew that apples etc did, what else does or would it be easier to ask what doesn't contain pectin?

 

[Moley]

Moley, I didn't know that root veggies contained pectin!

Good point.

Pectolase was listed in the recipe and it didn't cross my mind to question it.
Can't do any harm though.

I tend to assume that all fruits contain pectin but I'm not really sure.

 

[evanvine]

Wikipedia seems to think that carrots contain pectin, so from that I would think that parsnips etc do as well.

 

[Aleman]

Parsnips certainly do contain Pectin . . . quite high amounts too . . . Dunno if you could make jam with them . . . or why you might want to :sick:











Don't get me wrong I like parnisps . . . but roasted with Honey and orange not in a jam :lol:

 

[evanvine]

So there you are then Moley.
The gospel according to St Anthony say you need pectolase with parsnips!
Or honey and orange.

 

[Moley]

I've never tried roasting them with orange, that sounds worth a go :thumb:

 

[Aleman]

I've never tried roasting them with orange, that sounds worth a go :thumb:

Just remember that they are for eating when you do it . . . not for making wine

 

[Moley]

Just remember that they are for eating when you do it . . . not for making wine

Parsnips, honey and orange sounds pretty good as a wine recipe too :
Maybe not roasted though.

 

[rob9900]

Cheers TS :thumb:

 

[biddyG]

nice looking brew moley, have you ever tried parsnip stout? i made a 1 gallon batch a good few months ago based on on the recipe in CJJ Berrys home brewed beers and stouts and used 1.1 lb of spray malt in place of the half lb of malt extract and it was great, and strong had no hydrometer at the time for an SG reading