Hazel's Parsnip Wine

[Hazel at the Hill]

Am just in the process of making a batch of this and see in CJJ Berry's book he says to add citric acide but I see you dont make any mention of it Hazel - should I add it or not please?

Can't remember - I would have thought that I would have, as it is in the recipe, but I also thought that I would have mentioned it.... stick it in.

can anyone tell me PLEEZE how much nutrient, yeast and amylase to add for 4.5l of this????

1 tsp of each.

[Scottishnewbie]

can anyone tell me PLEEZE how much nutrient, yeast and amylase to add for 4.5l of this????

[Scottishnewbie]

Am just in the process of making a batch of this and see in CJJ Berry's book he says to add citric acide but I see you dont make any mention of it Hazel - should I add it or not please?

[Two_Sheds]

I'd better go and search to see if Two_sheds has put the recipe up.

No, I didn't, but I will. I'll start a new thread, so it'll be easier to search for in t'future

[Hazel at the Hill]

I was only thinking at the weekend that I'll have to start a batch of 2010 parsnip wine - I have the last bottle of last year's in the fridge, and very good it is too.

I like the sound of apple and parsnip. I'd better go and search to see if Two_sheds has put the recipe up.

[Two_Sheds]

My Parsnip & Apple was racked again today: doesn't taste of parsnip at all, it's quite nice. Nearly clear too (after 3 months)

[Scottishnewbie]

just thought I'd bump this as I'm sure lots of us have parsnips in the ground that were too frozen to dig out for christmas dinner and hence will have a mountain of parsnips in a few weeks.......

[Two_Sheds]

My proper brews so far number a gallon of elderflower which needs bottling, a gallon of banana liqueur which also needs bottling ...

Bottling is so tedious.
Is it really wrong to just drink from the syphon tube?

Hazel, I really enjoyed this thread, and planted extra parsnips this year so I could make some of your lovely wine (i have also naughtily amended our library's copy of CJJ Berry, so everyone else can add amylase not peptic acid)

[Hazel at the Hill]

The more parsnips the merrier, Scottishnewbie!
Well done for ploughing through the thread - it is in rather painstaking detail at times!
Important bits are:
-scrub the parsnips, don't peel
-don't let them go mushy when you boil them
-add a tsp of amylase not of pectin enzyme
-you can always add sugar later, you can't take it out
-takes ages to mature
-tastes brill!

[Scottishnewbie]

ocht! only had 1.5lbs of parsnips so trip to tesco tonight..........

[Scottishnewbie]

I bought some parsnips from Tesco (eek) the other day and have had soooo much fun reading this thread that I am off to the kitchen to start some parsnip wine just like Hazel ATT!!! Wish me luck and feel free to share any tips.....

Ta

L

[raine]

Wine looks great but i'm completely bamboozled (try saying that after a glass of parsnip!) by the process hence the request for good kit reccomendations! Well Done you!

[Snadger]

...and I have the very last glass of parsnip wine here beside me. It has been superb and all the better for leaving for 6 months or so.

So much so that I've started all over again with this year's parsnips...

A bit like Mister Kiplings cakes..............parsnips DO make EXCEEDINGLY good wine!

[Hazel at the Hill]

...and I have the very last glass of parsnip wine here beside me. It has been superb and all the better for leaving for 6 months or so.

So much so that I've started all over again with this year's parsnips...

[Hazel at the Hill]

Is it very sweet?

Dunno - wot with having will power made of iron, it's all bottled and in the garage and won't be drunk till the end of the year. Mind you, the sample I had when I bottled it wasn't overly sweet - the wine yeast must have taken all the extra sugar and converted it into alcohol...