Parsnip Wine, ten days in FV?

[Aerosam]

Hi everyone,

Second post, first question. I'm making parsnip wine as per the recipe and method given in the book "booze for free". The method calls for it to sit in a the fermentation bucket for ten days before transferring it to a demijohn, why can't I put it straight into the demijohn, what's the reason for keeping it in the FV for so long first?

Also, I spotted part of the recipe I didn't think would work. It calls for 1.3kg of sugar to be simmered in about 1l of raisin juice for 45mins before adding it to the parsnip stock. I bake a little so I know that that much sugar in that much fluid makes caramel. Sure enough, after 29mins of slow simmering it boiled up spontaneously so I had to turn the heat off immediately to prevent burning the sugar.

I figured it would be ok to use as is so the mix is currently sitting in the FV for 24 hours (campden tablet added) but I'd like some advice before going further.

Thanks!

Sam.

 

[user 4004]

When following these sort of recipes, the liquid stays with the solids (parsnip) for a time, I assume to get as much flavor as possible and to let the initial vigorous ferment get out of the way before it is strained off and added to the extra sugar in the DJ. I imagine you would get a lot of problems if you left it on the solids for the hole term, not to mention having to get them into and then out of the demijohn.

As for the sugar no idea maybe a typo? normally it is dissolved to make a syrup as it mixes better.

 

[Aerosam]

Thanks Snake,

The recipe actually calls for the parsnips to be removed immediately. And your right, the sugar and raisin juice mix did end up as a kind of syrup. It's been in the FV for a few days now and isn't going too mad so I'm going to transfer it to a DJ this evening.

Smells awesome at the moment!

 

[Alcohol]

I've just started Parsnip wine.
My recipe says strain liquid.
When cool add yeast etc
This goes straight into demijohn but ferment under cotton wool for several days then add an air lock.

I'm quite new to wine making but one thing I've found is a huge difference in recipes so I look at quite a few and pick one that sounds right or mix ideas to suit your self.

------------------------------------------
On the brew
Dj1. Carrot
Dj2. Marrow
Dj3. Parsnip
Sloe Gin. 7 ltr
Damson Gin. 1 ltr
Bramble Brandy. 2 ltr