I started a gallon of parsnip on Jan 14th. Racked it for the 3rd time last night (sneaked a taste, rather nice), intending to put it into cold store, but the damn thing started bubbling again (veeeerrrrryyyy slowly though). I was half-thinking of asking advice, but clearly "leave it unti it stops" is all there is, really.
The recipe has one unusual feature - seee if you can spot it - which at first I thought might be a terrible mistake, but I seem to have got away with it, it tastes good already and it's not stopped fermenting let alone had a chance to age.
4lb parsnip, 1kg white granulated, 500g dark brown granulated coz I had it handy, 2Tbsp citric, 1/2lb raisins, yeast+nutrient, pectolase.
2011-01-14
Scrub 4lb parsnips, slice&boil until tender (30mins-ish); Strain into another pan onto sugar, citric, chopped raisins: simmer 45 mins;
Add crushed Campden tablet, into fermenting bin, allow to cool, add nutrient, at 21C add yeast and enzyme
OG 1127, maybe 1128, at 24C
Stirred daily 10 days,
2011-01-25
strained into demijohn, Bubbling vigourously, Thinking the dark brown sugar may have been a mistake.
2011-02-05
Racked: huge amount of sediment, didn't want to leave it longer. Very cloudy, and plenty of gas in it
Flavour OK, looks like we got away with the brown sugar.
2011-02-17
Racked. Still a bit cloudy with slightly yeasty fizzy taste. Pleasant flavour, can detect effect of brown sugar (I think).
SG approx 1.002. Coiuld be strong but demi topped up with approx 1/4 pint springwater
2011-03-21
Racked. Still not quite fermented out but clear and easily drinkable. I like it. Demi topped up again
The brown sugar's given it a very interesting colour
The recipe has one unusual feature - seee if you can spot it - which at first I thought might be a terrible mistake, but I seem to have got away with it, it tastes good already and it's not stopped fermenting let alone had a chance to age.
4lb parsnip, 1kg white granulated, 500g dark brown granulated coz I had it handy, 2Tbsp citric, 1/2lb raisins, yeast+nutrient, pectolase.
2011-01-14
Scrub 4lb parsnips, slice&boil until tender (30mins-ish); Strain into another pan onto sugar, citric, chopped raisins: simmer 45 mins;
Add crushed Campden tablet, into fermenting bin, allow to cool, add nutrient, at 21C add yeast and enzyme
OG 1127, maybe 1128, at 24C
Stirred daily 10 days,
2011-01-25
strained into demijohn, Bubbling vigourously, Thinking the dark brown sugar may have been a mistake.
2011-02-05
Racked: huge amount of sediment, didn't want to leave it longer. Very cloudy, and plenty of gas in it
Flavour OK, looks like we got away with the brown sugar.
2011-02-17
Racked. Still a bit cloudy with slightly yeasty fizzy taste. Pleasant flavour, can detect effect of brown sugar (I think).
SG approx 1.002. Coiuld be strong but demi topped up with approx 1/4 pint springwater
2011-03-21
Racked. Still not quite fermented out but clear and easily drinkable. I like it. Demi topped up again
The brown sugar's given it a very interesting colour
