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Originally Posted by shirlthegirl43  Should be fine. Don't be too worried about taking it's temperature. So long as it is cooler than your hand then it will be fine. I usually use around 4 litres of boiling water to dissolve the sugar then top up with cold (for 5 gallons) then just bung in the yeast. Haven't tried parsnip wine yet though so haven't read the recipe to see why you had to boil yours. |
Once the parsnips were strained, the sugar was added then the mix had to be simmered for 3/4 hour - it's taken since lunchtime to get to 24 degrees. You can see why hot water bottles are so effective!