I have a few recipes for this one, from River Cottages ‘booze’ book and ‘drink your own garden’. Here’s how I do it.
Check out my blog on the basics of homebrewing before you start here.
- 2 kg parsnips (cut into 5mm pieces)
- 4.5l water
- 1.4kg granulated sugar
- 2 teaspoons of citric acid (or the juice and rind of 2 lemons.
- 1 teaspoon tannin (or a strong cup of black tea)
- 1 teaspoon pectolase (to prevent pectin haze)
- 1 teaspoon of wine yeast (I use Young’s super wine yeast extract)
- 1 teaspoon Bentonite
- 1 campden tablet
- 1 teaspoon fermentation stopper
Boil 2.5 litres of water and add the parsnips. Boil for around 20 mins until soft, but not falling apart, otherwise the wine will never clear.
Strain the water from the parsnips into a sterile bucket, add the sugar, citric acid, tannin and pectolase and stir well.
Mix in 2 litres of cold water and finally add your yeast. Cover loosely for 3 days before straining into a demijohn with an airlock.
When fermentation ends add a crushed campden tablet and fermentation stopper, as per the instructions on the packet.
After 24 hrs clear the wine by adding bentonite as per the instructions on the packet.
Finally, siphon the wine into bottles and cork. Age for a minimum of 6 months before drinking.