Well this is exciting: parsnip wine

[Jonny69]

I have to share this because it's quite exciting to me: I got started with a parsnip wine and had the boiled-up base sat in a jam bucket waiting for my fresh batch of yeast to arrive in the post. Well the yeast still hasn't turned up, but the wine has got itself going. I noticed a few bubbly bits in the top and initially got a bit worried because it had been in the bucket for a whole week, thinking it had probably started to turn. A day later the bubbly bits were a bit of froth and scum floating around on top. I had a sniff and it was a bit alcoholic smelling, and going absolutely mental in there! Like you could hear it roaring! So in the demi it went, yesterday, and the airlock has been bubbling for dear life!

No idea where the yeasties came from because I'd boiled the mixture and stuck a crushed Campden tab in to get rid of anything, but I'm dead chuffed about it!!!

Recipe:
2kg of parsnips
200g blitzed raisins
Juice 2 lemons
1.2kg sugar
Water to 1 gallon
1 very ripe banana, mashed

Boil the water and add the blitzed raisins. Simmer for 5-10 mins to extract all that nice juice. Meanwhile, peel and slice the parsnips. Add them to the mix and simmer for approx 10-15 mins. You want to get the flavour out the parsnips but not boil them to mush. Pour through a sieve and stir in the sugar, the banana and a teaspoon of pectolase. After 24 hours, add the yeast. Rack and bottle, age for a year :shock: but apparently it's worth the wait! Going by the smell, I think it'll be ready way before the year is out but, having tasted the good yeasty brew, it might need a bit more acid to balance.

SO excited!

 

[oldbloke]

Hopefully you have a tasty yeast not a nasty one. Should be fine. I put too much sugar in my pasrnip thsi year - tastes great, but too strong.

 

[TRXnMe]

My best mate's dad used to make parsnip wine, it's on my to brew list.

The stuff he madde was positively lethal to us as teenagers, after a very cold push bike ride one December we were given a tumbler each 'to warm the cockles', my mate barely touched his while I was at the house, the third lad necked his (it was sweet, but you felt it slide down your gullet and spread out from the stomach :) ) and swiped mine when I put it down with 2/3 left.

When we left he set off down the drive and cycled straight into a four foot by four foot limestone gate post... We slung him and the cycle in the back of my mate's Dad's estate and delivered him home.

I might not want to make it quite that strong, but would love to get the sensation of heat spreading from the stomach when it was sipped :) Memories of childhood revisisted

 

[devilbiker]

It could be the parsnip woody core that's fermenting. I once made a double batch of Spicy Parsnip soup and left the pot on the hob over night as it wouldn't fit in the fridge. Next morning it was fermenting and bubbling and stunk to high heaven. Guess this was why the recipe said to make sure you removed the woody core first!

 

[Jonny69]

I just assumed that boiling it would kill any natural yeast, then a Campden tab would finish anything else off! Well it all smells fine and dandy so far and it's still brewing nice and vigorously. I shall have to have a small taster when it calms down and let you know what it's like!

 

[alanywiseman.]

Campden tablets do not kill yeast. Boiling the parsnip to extract the flavour sounds right then the campden is added to stun any remaining yeast that are still viable. To insure though that they do not start fermenting you need to pitch yeast 24hr after adding campden tablet. If you wait then the stuned yeast 'find there feet' and start doing there thing.

It sounds like this is what has happened to your wine. the yeast could have come from anywhere but if it smells good then it sounds like you are onto a winner :clap: