Parsnip wine

[GazzaW57]

Now that my carrot wine has been bottled, I’m going to do this parsnip wine:

https://www.brewbitz.com/pages/parsnip-wine-recipe
It obviously advises adding sugar (I think I’m going to need roughly a kilo, given that the parsnips will be quite sweet) , but I’m not sure whether to add granulated sugar, brewing sugar, or a mixture of both. I’m not really a fan of sweet wines, so would welcome any advice or suggestions. I don’t want it to turn out so dry that it makes my teeth itch, but I don’t want it sweet either!

Thanks in advance,

Gaz

 

[Mr_S_Jerusalem]

Granulated dude. Don’t be that guy.

 

[Dutto]

After stabilising the wine and before clearing it, you can adjust the sweetness by adding something like Splenda.

Personally, I usually add a dash of Cassis or Blackcurrant Hi-juice to a dry red or rosé wine, so for a Parsnip Wine I would probably add a dash of Peach Cordial.

Enjoy!
:hat:

 

[GazzaW57]

I went for 25% brewing sugar and 75% granulated. It may seem a bit off the wall, but I just felt like experimenting!

Granulated dude. Don’t be that guy.

 

[GazzaW57]

Thank you, that’s really interesting. I’d never even considered using anything such as cordial.

After stabilising the wine and before clearing it, you can adjust the sweetness by adding something like Splenda.

Personally, I usually add a dash of Cassis or Blackcurrant Hi-juice to a dry red or rosé wine, so for a Parsnip Wine I would probably add a dash of Peach Cordial.

Enjoy!
:hat:

 

[Mr_S_Jerusalem]

You put the cordial in before bottling or when you pour a glass?

 

[Dutto]

In the glass before I pour the wine.
:hat: