Originally Posted by madderbat

Hi all
My Berry book has a recipe for mangold wine,which I assume is the same stuff.

5lb mangolds, 3lb sugar,2 lemons,2 oranges 1 gallon water.
cut mangolds up (don't peel) and boil until tender. use the biggest pan you can, but it doesn't have to be the whole gallon. When I did my parsnips I used a pressure cooker and got 5 pints in then added the rest.
Strain
Add sugar, rinds of lemons and oranges (not pith) and boil for 20mins. allow to cool and add orange and lemon juice.
Stir in yeast and leave in warm place well covered for a week then stir and put in fermenting jar with airlock.
When it clears rack it off and keep another 6 months before bottling.

Good luck