Parsnip wine

[olriley]

I got a gallon of this on a few weeks back. Recipe credit to Andy Hamilton in Booze for Free - very good book.

I went for Gervin Varietal D German White Wine Yeast - should be interesting.

More pics and explanation on the blog but its looking good so far.

 

[Grand gris]

Is it glowing orange or is that the decor :wha: :lol:

Looking good though :thumb:

I'm waiting for something similar to mature

hope it goes down well :

 

[olriley]

Hah, the camera makes it worse, its more a sort of dark yellow.
Its finally stopped fermenting...
Will rack soon, but probably won't bottle for a while.
Cheers
Olly

 

[MadrikXIV]

I've used the same recipe from Booze for Free, but attempting the sherry style version.

It's been about 5 or 6 weeks, but without the airlock I havent checked if its fermenting still, racked once and still a lot of sediment dropping in it, will rack again in a week or 2, but have already decided I won't look at bottling till mid June, for a Christmas drink, the taste from that rack was good, it's currently in the dark in the back room being ignored

 

[divingdavey]

I've used the same recipe from Booze for Free, but attempting the sherry style version.

It's been about 5 or 6 weeks, but without the airlock I havent checked if its fermenting still, racked once and still a lot of sediment dropping in it, will rack again in a week or 2, but have already decided I won't look at bottling till mid June, for a Christmas drink, the taste from that rack was good, it's currently in the dark in the back room being ignored

Hi, I'm new to homebrew, so sorry if this is a dumb question.... but once the fermentation has stopped and you've racked it, why leave it and not go ahead and bottle it?

Cheers!

 

[oldbloke]

I've used the same recipe from Booze for Free, but attempting the sherry style version.

It's been about 5 or 6 weeks, but without the airlock I havent checked if its fermenting still, racked once and still a lot of sediment dropping in it, will rack again in a week or 2, but have already decided I won't look at bottling till mid June, for a Christmas drink, the taste from that rack was good, it's currently in the dark in the back room being ignored

Hi, I'm new to homebrew, so sorry if this is a dumb question.... but once the fermentation has stopped and you've racked it, why leave it and not go ahead and bottle it?

Cheers!

If it's cleared and fermentation is definitely done, you can. But often, especially with something like parsnip, the main vigorous ferment is done and there's a lot fo gunk at the bottom, but it's not clear and may still be fermenting very slowly, so you rack it to get it off the gunk and leave it to clear.
And, few wines are really nice right off and they may mature better in bulk, so no point rushing to bottle.

 

[Grand gris]

Totally agree waterboy :)

If you don't need the Demi then leave it in. If you need the demi though, Getting another brew going probably takes priority. If your new as well, getting a supply up and running is pretty essential if its going to have any time to mature before the inevitable.

or was that just my experience :whistle: :drink:

 

[awl23]

This is on my to-do-list. How has it turned out so far?

 

[MadrikXIV]

Mine so far, tastes superb when been racking, still quite sweet, but as I was hoping for a sherried kinda style, I may be pleased

Already planning on using some of it in my Christmas cake :drunk:

 

[Grand gris]

I made a sweet and a dry. Both taste fine at this stage but I am now hoping to leave until christmas.......or bonfirenight?................or halloween?...............or August bank holiday?.......What the hell May day it is

 

[olriley]

That's the problem... keeping your hands off it.

Mine needs a rack this weekend.

 

[MadrikXIV]

May just pull mine out from it's hiding place.

It's been on the go for nearly 2 months now

Racked from bucket to demi, then once more so far, will use the little cotton baggie strainer thingy that ties around the bottom of the syphon tube, I got with my Festival Golden, to help clear it a little quicker.

Will be interested to see how much has dropped out in the last month, and should be ready to stabilise and make it's trip to the cellar to clear

Think my carrot, parsnip, coffee, tea pear are ready to be bottled or racked as well this weekend, hope so as have a lack of demijohns

 

[MadrikXIV]

Just re racked my parsnip, quite a bit of sediment in the bottom, took a gravity reading, at the moment its down to 1.03 so have campden and sorbated it, as I reckon it's up around the 13-14% mark at the moment

Tasted great, still sweet with a fairly sherry like taste, quite warming, so off to the cellar with it now for clearing

 

[olriley]

Just racked mine for the first time. Perhaps I left it on the lees too long, but I've been busy! Tasting interesting, quite alcoholic but I don't think its finished yet. Liquorice and some quite harsh flavours in there. Its under airlock, perhaps until the autumn.

 

[newtobrew]

also have some parsnip wine brewing i think i'm ready to strain it and put in a dj to finish fermenting the recipe i have says to re-rack until clear but not how often to do this
then bottle and leave for a year
my questions are how often should i re-rack ? was thinking every 4-6 weeks is that right
and will it improve after a year?
also no mention of adding a campden tablet but i assume i'd be best to do that so when should i add it ?
thanks in advance for reading (and answering) :

 

[MadrikXIV]

From what I've seen, rack it when theres a significant build up but not within 30 days of the previous racking
Use a 1 campden during a rack to help prevent spoiling
Left to age it can be very good

Can't believe mine's only been on the go for 2 months, seemed finished fermenting after 4 weeks

Checked on it in the cellar and the light does shine through it, looking good and glassy already, smeels good

 

[newtobrew]

thanks :thumb:
well thats it in the dj and bubbling away nicely i will check it in a month thanks again for the help