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Wine Making - Parsnip Wine Recipe

A light medium-sweet table wine. This is best made towards the end of the winter months.

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Parsnip Wine Recipe

Ingredients

  • Sauternes or all-purpose yeast starter
  • 4 lb (1.8kg) parsnips
  • 2 oranges
  • 2½ (1.1kg) granulated sugar
  • ½ lb (227g) sultanas
  • Campden tablets as per instructions
  • 1 level tsp pectic enzyme (pectolase)
  • 1 3mg vitamin B1 tablet
  • 1 heaped tsp citric acid 
  • 1 level tsp nutrient salts

Procedure

Scrub, slice the parsnips and place in a pan containing 6 pts (3.4 litres) of water. Add the thinly peeled skins of the oranges, being careful to avoid any of the pith.

Boil, and simmer for 10 minutes - never more, or the finished wine may have a haze. Strain off the liquid into a bucket containing the sugar, taking note of the amount of liquid. Stir until the sugar has dissolved. Wash the sultanas. Liquidise them in some water or chop them, and add them, together with the juice of the oranges, again taking note of the amount. Make it up to 8 pts (4.5 litres) with cold water, add 1 Campden tablet and cover. After 24 hours add the pectic enzyme and the remaining ingredients, including the the yeast starter. Ferment for 4 days, stirring daily. Strain into a demi-john under airlock. Continue the fermentations in a warm place until the s.g. is down to 1006, then rack and add 1 Campden tablet. Allow to ferment to continue to completion. Should the wine go down to dryness, it may be sweetened a few days before bottling. This wine may be drunk after 6 months.

Copyright Right Way Books and published with the permission of the publisher. Home Winemaking the Right Way

More Wine Making Recipes

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Parsnip Wine Recipe

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