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Parsnip & Apple Juice Wine
3lb parsnips, washed & sliced (not peeled)
1 litre pressed apple juice
1.1 kg sugar
2 tsp citric acid
1 tsp pectic enzyme
1 tsp yeast nutrient
1 cup cold tea (for tannin)
1 x 3mg vit B tablet
yeast for a white wine
1 x Campden tablet
1) make a yeast starter or just sprinkle in dried yeast at stage 6
2) simmer parsnips for 10 mins in 'just enough' water
3) strain the liquor (not the parsnips) into DJ, fit airlock
4) when cool* add pectic enzyme, & leave for 24 hrs
5) dissolve sugar in 1 pint of boiling water & add to DJ, along with apple juice & 2 pints boiled water, and leave to cool to about 21C
6) add yeast starter, keep DJ at 21C. Take SG.
7) after 10 days the fermentation should have calmed down a bit. Top up liquid to the shoulder of DJ (boiled water or more apple juice)
8) rack as usual (I do it monthly) until you get an SG of 1000 or below
9) when wine is clear** add a crushed Campden tablet
10) keep for at least 12 months before bottling
* I put my bucket outside to cool down rapidly, or into a sink/bath of cold water because I'm impatient
** Hazel told me to filter the wine through a (sterilised) stocking. It really helps with clearing
3lb parsnips, washed & sliced (not peeled)
1 litre pressed apple juice
1.1 kg sugar
2 tsp citric acid
1 tsp pectic enzyme
1 tsp yeast nutrient
1 cup cold tea (for tannin)
1 x 3mg vit B tablet
yeast for a white wine
1 x Campden tablet
1) make a yeast starter or just sprinkle in dried yeast at stage 6
2) simmer parsnips for 10 mins in 'just enough' water
3) strain the liquor (not the parsnips) into DJ, fit airlock
4) when cool* add pectic enzyme, & leave for 24 hrs
5) dissolve sugar in 1 pint of boiling water & add to DJ, along with apple juice & 2 pints boiled water, and leave to cool to about 21C
6) add yeast starter, keep DJ at 21C. Take SG.
7) after 10 days the fermentation should have calmed down a bit. Top up liquid to the shoulder of DJ (boiled water or more apple juice)
8) rack as usual (I do it monthly) until you get an SG of 1000 or below
9) when wine is clear** add a crushed Campden tablet
10) keep for at least 12 months before bottling
* I put my bucket outside to cool down rapidly, or into a sink/bath of cold water because I'm impatient
** Hazel told me to filter the wine through a (sterilised) stocking. It really helps with clearing
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