Parsnip wine recipe - Homebrew
One of the vegetables I was really looking forward to growing was parsnips. I just love their sweet delicate flavour when roasted with honey and smothered in gravy.
The idea was to harvest them in time for Christmas dinner – which we did! I have a ridiculous amount of them left though and nowhere to store them. Apart from roasting them, there were no other recipes I wanted to try and since I had an unoccupied fermentation bucket, I decided to start a parsnip wine.
- 1.8Kilo Parsnips (preferably after a hard frost)
- 1 can white grape juice concentrate (these are expensive, so I need to find an alternative)
- 1.1Kilo Sugar ( I only had white and it was vanilla sugar too)
- 1/2 tsp of tannin ( I also didn’t have this so used a cup of very strong tea)
- 1 sachet of white wine yeast
- 1tsp Citric Acid
- 1 Campden tablet crushed
- 1tsp yeast nutrient
- 1 tsp pectolyase
- Scrub, peel and top and tail parsnips
- Boil in 2 pints of water until tender (about 20 mins)
- Strain this infused water into a clean and sterilized bucket and discard parsnips(or roast them for dinner)
- Stir in sugar until it dissolves
- Add citric acid, brewed tea, Campden tablet and pectolyase
- Add can of grape juice concentrate
- Top up with tap water to 1 Gallon and leave for 24 hours
- After 24 hours pitch the yeast as instructions and add yeast nutrient per instructions
- Ferment and rack as other wines
WILL LET YOU KNOW HOW THIS WINE TURNS OUT!! A lot of people claim it can be a very nice white wine.