Parsnip Wine

[Tony]

Hi all
Planning this one for later, it's another of my grandfather's (slightly adapted). Love to know what you think and suggestions gratefully received!

Parsnip Wine

2kg Parsnips
1kg Sugar
500g Honey
5 ltrs of cold water
1 Lemon
10g Grated root ginger
Prepared juice of 500g raisins (see below)
Campden tab
Pectic enzyme
White wine yeast & yeast nutrient



Slice parsnips thinly, add to pan and cover with 5 ltrs cold water, bring to boil and cook until tender (do not over-cook so that they go ‘mushy’)

Strain and return water to the pan adding sugar, raisin juice, lemon juice and rind (not pith), ginger and honey. Bring to boil then simmer for 1 hour.

Strain into bucket and when cooled add pectic enzyme and campden tab.

Leave for 24 hours then add yeast & nutrient. Leave for 4 days, stir and strain into a DJ and add fermentation lock. Rack after one month, after another rack and add finings, bottle after another month. Drink after another three!

Raisin Juice:
Wash raisins in very hot water then chop. Bring to a boil and simmer for 5 mins then squeeze out juice through muslin.

 

[Kyral210]

Never tried this, always been a bit too scared since Parsnip Wine sounds wrong. However, I have heard good things, so best of luck brewing this one.

 

[Muddydisco]

I did this one Tony, Came out @ 16% been in the bottle about a month now, not tried any :hmm:
Do like the sound of the Honey and ginger, sounds like an old wifes medicine :thumb:

3 lbs / 1,350 grams parsnips
3 lbs / 1,350 grams sugar
1/2 lb / 225 grams sultanas
2 oranges
2 lemons
8 pints / 1 gallon water
Wine yeast

Winemaking Method: Scrub and slice the parsnips and put into a large pan and simmer for five minutes. Strain through nylon sieve on to the sugar and stir until the sugar is dissolved. Add the chopped sultanas and juice of the oranges and lemons. When cool add the yeast and leave to ferment for seven days. Strain into a demijohn, fit airlock and leave to finish fermenting.

 

[Moley]

Sounds good, do you mean water to 5 litres or are you making over volume and keeping some in a smaller bottle for topping up after racking?

If you are making 5 litres, with the sugar and honey and raisins it's heading for an OG around 1.127 and potentially 17-18% abv.


Kyral: Why does parsnip wine sound wrong? Parsnips and carrots can both make excellent wines :thumb:

 

[Tony]

Hi Moley
yes sorry, whatever is over will be set aside when racking into dj and used for topping up. Plan to put it in a separate flask and keep in the 'fridge for a month. Do you think it will be ok for a month?

 

[Moley]

Good plan, and yes :thumb:

 

[Tony]

Many thanks!
:

 

[rickthebrew]

Wow Tony you`ve got loads of nice brews on the go :thumb: I`m gonna put a couple DJs of parsnip on, i`ve done a carrot wine before and it was excellent :thumb: (carrot and raisin )

 

[Tony]

Yes .. half term and the missus has been unusually understanding (note to self - buy flowers!).
At the moment (in FVs & DJs):
24 ltrs of London Porter
5 ltrs Parsnip Wine
5 ltrs Chilli wine
20 ltrs Mead
20 ltrs Red Grape wine

I've had a good week!

 

[Tony]

I racked this a while back and although a long way from drinkable, it is going to be rather special by the taste of it!