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Dug all our parsnips this week ,lovely crop especially Javelin from I think D.T.Brown anyway I want to make some wine has anyone got  a SIMPLE recipe I don't want a sweet wine .The recipe I have at the moment suggest boiling  the parsnips straining and simmereing the liqiuor with the sugar for 45mins .When I last made it (20yrs ago) I don't remember that and then it says to keep in a bucket stirring every day for a week  :o









9

 Many many years ago, my mum came home from a shopping trip to find
my dad drunk as ,,,,,,,,,. She was really cross, saying she hadn't been gone long and in that time he had been out and got  pickled... He(dad) said he hadn't been out , he had just had a glassful of that stuff in the cupboard...
Home made parsnip wine....... so there you go... He, he.

qahtan

Has to be the best of all the homemades!

Quote from: tim on January 30, 2010, 17:42:27
Has to be the best of all the homemades!

I'll second that  :P :P :P :P

My dad used to make gallons of it, I was practically brought up on the stuff  ::) ::) ::) ::) ::)

Which accounts for your clarity of mind!!

I agree it's the best

That's why I need  a recipe :)

4 lb parsnip, cut up into chunks, 2 sliced lemons (for the acid) per gal of water. bring to boil, simmer 'til soft (not mushy) strain (don;t squeeze) into a container, add 3 lb sugar, stir 'til dissolved. when cooled to blood temp, add yeast and airlock. rack after a couple of weeks.
(John Seymour R.I.P.) recipe!

Note: DO NOT FORCE the must through the sieve (It will be cloudy wine if you do)

:)

by the way, there is a winemaking area of the board!! this one's usually for food recipes.

Thanks Tony and sorry it's in the wrong place x

Quote from: macmac on January 30, 2010, 19:23:38
Thanks Tony and sorry it's in the wrong place x

btw, it's bloody lethal!! (the wine)

Chap called CJJ Berry, of Andover, I think he wrote a couple of books: my dad swore by his recipes.  But then he was local.  :) :) :)

How would you describe the taste of parsnip wine compared to others, please?
I have too many parsnips to get rid of and just might try this.
Also why should it be any stronger than any other wine? Or isn't it actually wine.

Try and imagine a good chewy Sangiovese but drier and white - well that's what I remember from years back in the '70's ;D (I probably got the recipe sooooo wrong!)

Ninny

Quote from: GrannieAnnie on February 05, 2010, 20:34:12
How would you describe the taste of parsnip wine compared to others, please?
I have too many parsnips to get rid of and just might try this.
Also why should it be any stronger than any other wine? Or isn't it actually wine.

if you use a champagne yeast,or some other high alchohol yeast, it should reach about 16 - 17 % alc. (approx 1/3 as strong as most spirits)
but, as it tastes so nice, it's easy to get a few glasses down you of an evening!! ;)