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Parsnip Wine
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Topic: Parsnip Wine (Read 8126 times)
derbex
Hectare
Posts: 1,281
I've come about the reaping
Parsnip Wine
«
on:
February 15, 2005, 12:18:14 »
Is on it's way, the great thing I discovered about this is that you can use the parsnips afterwards. Now they're soup, in a few months time they'll be parsnip sherry as well, excellent.
Jeremy.
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derbex
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Re: Parsnip Wine
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Reply #1 on:
March 03, 2005, 13:50:40 »
Note to self -do not add suger to demijohn as granules- turn it into syrup first.
I've just about cleaned the desk up >:(
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derbex
Hectare
Posts: 1,281
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Re: Parsnip Wine
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Reply #2 on:
March 28, 2005, 15:21:28 »
An update if anyone's interested, I racked it over a couple of days ago -and it tasted OK, the original recipe was a dry Sherry and it's got possibilities. I think Sherry is normally oxidised (i.e. they leave the bung out, for the technically-minded) -anyone tried this? I'd plug it with cotton-wool to keep the nasties out.
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Merry Tiller
Hectare
Posts: 1,901
Re: Parsnip Wine
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Reply #3 on:
April 01, 2005, 22:56:31 »
They also use a special yeast, never tried making it but sherry sounds far too complicated for me
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derbex
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Posts: 1,281
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Re: Parsnip Wine
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Reply #4 on:
April 04, 2005, 10:18:51 »
Yes, you'd need a high alcohol tolerant yeast I'd have thought, although the Formula 67 took at least an extra 1/2lb of suger over the recipe.
Anyway it's been racked and I'm leaving a bit of a gap to let the air get at it. We'll see what happens.
Jeremy
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derbex
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Re: Parsnip Wine
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Reply #5 on:
May 22, 2005, 09:22:15 »
Just took it off the lees again. Powerful stuff -but rough! Still it says at least a year -might turn out like a Fino- at the moment it's more like 'British Sherry'
Jeremy
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Derekthefox
read only
Hectare
Posts: 3,284
Re: Parsnip Wine
«
Reply #6 on:
May 22, 2005, 17:47:35 »
Just think derbex, at the minimum, it is good for stir fries . . .
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derbex
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Posts: 1,281
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Re: Parsnip Wine
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Reply #7 on:
May 22, 2005, 20:42:36 »
....and taking to parties :)
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philcooper
Hectare
Posts: 1,275
Re: Parsnip Wine
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Reply #8 on:
June 15, 2005, 17:09:37 »
Quote from: derbex on May 22, 2005, 20:42:36
....and taking to parties :)
Which I did over 40 years ago.
Reviewing the parsnip wine recipe, the parsnips seem to have just been the excuse for making wine as the flavour and alcohol came from the sugar, raisins sultanas, oranges, lemons and root ginger that went in the brew.
Phil
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Merry Tiller
Hectare
Posts: 1,901
Re: Parsnip Wine
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Reply #9 on:
June 16, 2005, 01:53:05 »
Never made parsnip wine but we bought a bottle from a little shop at Lulworth Cove last year, it was very good, hope I have enough spare to give it a go this year
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Ceri
Hectare
Posts: 680
I love Allotments 4 All
Re: Parsnip Wine
«
Reply #10 on:
June 16, 2005, 07:53:00 »
Wow, Merry Tiller, your post just gave me a memory shock - when my daughter was about 5 (she's now 20) we were on holiday and went to Lulworth Cove and bought half a dozen bottles of homemade wines and liqueurs from what I must presume is the same shop. I had forgotten all about that - I do remember that the blackberry wine was wonderful though! Debit cards had recently been developed and it was the first place I ever used mine. Typical it would be a wine shop! I'm feeling all nostalgic now!
It's lovely to know its still there. Bet its a bit more pricey now.
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derbex
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Posts: 1,281
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Re: Parsnip Wine
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Reply #11 on:
June 16, 2005, 10:36:04 »
You've a more complicated recipe than mine Phil -but my alcohol is coming from the suger too, same for pretty much all country wines?
Jeremy
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philcooper
Hectare
Posts: 1,275
Re: Parsnip Wine
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Reply #12 on:
June 16, 2005, 11:24:32 »
Jeremy,
I wasn't complicated, just simmer the parsnips and root ginger in a gallon or so of water (the largest container you have) for half an hour, remove parsnips, add other ingredients and simmer for another half hour.
Let the whole lot cool, add yeast and ferment as usual
Phil
A very "robust" little number when allowed to mature for a year!
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derbex
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Posts: 1,281
I've come about the reaping
Re: Parsnip Wine
«
Reply #13 on:
June 16, 2005, 13:00:05 »
No, it isn't -mine was pretty similar -just no ginger or fruit (citric acid instead so maybe same difference). Might well try your next year -sounds like a 'Winter Warmer' :)
Jeremy
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Melbourne12
Global Moderator
Hectare
Posts: 2,760
Harrow, Middx
Re: Parsnip Wine
«
Reply #14 on:
June 24, 2005, 17:16:31 »
A while ago we made parsnip sherry (and, indeed, beetroot port). The sherry is more authentic if you use the proper yeast. The main thing that we found is that it takes a LONG time to mature. The sherry was at its best after about 3 years.
The beetroot port wasn't really that nice even after 7 years, but we found a home for the last dozen or so bottles with someone who appreciated the taste of alcoholic borscht! ;D
I have to say that we didn't repeat the exercise with the parsnip sherry. Compared with elderflower or elderberry, which are very drinkable within a year, it all semmed to be too much of a long term project.
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