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Hazel at the Hill · #36 (**permalink**) 20-01-2008, 03:20 PM

It'll be ok - I'll jus' call it Hazel's Dessert Parsnip Wine.

Waiting for it to cool so I can do the exciting yeast bit!

carlseawolf · #37 (**permalink**) 20-01-2008, 03:26 PM

sorry hazel i lent mine to some one and never got it back , but it's in paper back and cost about £6

scarey55 · #38 (**permalink**) 20-01-2008, 03:38 PM

Quote:

Originally Posted by Hazel at the Hill

Trying to find this on Amazon, Carl - do you know the author?

I think I've found it here Go to books and it's about three quarters of the way down the page.
Looks quite good, I might buy it meeself. Wine looks great btw and if it's too sweet you could blend it with something drier later, actually.... I've got a very dry orange wine. Hmmm, orange and parsnip wine though??

carlseawolf · #39 (**permalink**) 20-01-2008, 03:39 PM

found one on e-bay.
item num 200189950634 price £0.99 post £1.99

ISBN 0900841036

carlseawolf · #40 (**permalink**) 20-01-2008, 03:42 PM

that's the book scary 55

Flummery · #41 (**permalink**) 20-01-2008, 05:11 PM

I have the Specific Gravity stuff in the shed. Don't use it any more. When all these country wines were developed nobody measured the SG. As long as you have enough sugar to feed the yeast and not so much that your wine is too sweet you're ok. You can always add sugar later if you want to up the alcohol. You can't take it out! I also found from experience that adding all your sugar at the beginning can make the fermentation stick. Doesn't always of course, but it can.
Did A Level chemistry BTW - doesn't really help!

Hazel at the Hill · #42 (**permalink**) 20-01-2008, 09:41 PM

The wine is taking FOREVER to get down to 21 degrees - the temp at which I can add the yeast, however my mother has come up with an EXCELLENT suggestion - she says to put the bucket in a sinkful of cold water and the temperature will soon come down.

So that's where it is now.

shirlthegirl43 · #43 (**permalink**) 20-01-2008, 09:49 PM

Have you got it tightly covered Hazel - you don't want any random airborne yeasts getting in there.

scarey55 · #44 (**permalink**) 20-01-2008, 09:51 PM

Quote:

Originally Posted by shirlthegirl43

Have you got it tightly covered Hazel - you don't want any random airborne yeasts getting in there.

Or the dreaded vinegar fly

Hazel at the Hill · #45 (**permalink**) 20-01-2008, 09:52 PM

Quote:

Originally Posted by shirlthegirl43

Have you got it tightly covered Hazel - you don't want any random airborne yeasts getting in there.

It's got a lid on it - but pushed on, not 'snapped' on, if you know what I mean. I have had the lid off a couple of times during the day to take the temp (sterilised the thermometer) so hope it's ok.

shirlthegirl43 · #46 (**permalink**) 20-01-2008, 09:55 PM

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.

Hazel at the Hill · #47 (**permalink**) 20-01-2008, 09:59 PM

Quote:

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!

shirlthegirl43 · #48 (**permalink**) 20-01-2008, 10:01 PM

Quote:

Originally Posted by Hazel at the Hill

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!

Give it a stir now and again to help the heat disperse. Don't worry about sterilising the spoon every time - rinse it with boiling or boiled water

Hazel at the Hill · #49 (**permalink**) 20-01-2008, 10:01 PM

Once the yeast is added it says to 'cover closely with a thick cloth' which doesn't sound very hygenic - can't I use the lid placed on?

shirlthegirl43 · #50 (**permalink**) 20-01-2008, 10:05 PM

Quote:

Originally Posted by Hazel at the Hill

Once the yeast is added it says to 'cover closely with a thick cloth' which doesn't sound very hygenic - can't I use the lid placed on?

I usually put a clean teatowel over the bucket then lay the lid on top sort of snapped in 2 or 3 spots. This lets out any build up from the initial vigorous ferment. If you put the lid on tightly it could blow off. I have also sometimes (when fermenting two buckets with only one lid) put a teatowel on and sellotape round it to keep it fitting tightly. It needs to let gas out in the first stages of ferment. Once it eases off you need to put it under airlock to stop nasties getting in but let the bad gasses off.

Hazel at the Hill · #51 (**permalink**) 20-01-2008, 10:39 PM

I've put the yeast, nutrient and amylase in, given it a stir, covered in a clean tea towel and pushed the lid on (a bit).

The whole caboodle is upstairs with the thermostat set to give a 20 degree even temperature.

All I need to do now is 'stir well from the bottom each day' for the next ten days.

Flummery · #52 (**permalink**) 21-01-2008, 10:26 AM

I usually make the 'preparation' and then don't bother adding the yeast till next day. Saves you faffing about what the temperature is! Laid back winemaker here. Hygiene is your main worry. Everythings else sorts itself out. Time is the most important ingredient - just like in gardening!