Hazel's Parsnip Wine

[Flummery]

She's a trier isn't she?

[Wren]

Wow!!!

I am very impressed with that! Well done you!

Wren

[wellie]

Hazel Hazel Hazel.....
Your 'Adorable Mummy'. Her of the 'Award-Winning Sponge Cake' as seen at The Hill Allotment Thingy-Show, would prolly 'defect' to Chez Piglets of a Monday morning if she were to know being described as THE DAFT OL' BAT ?
You just wait till I tell her.
Alternatively, you could store your wine in my Potting Shed.
Lots of Love.
Wellie
X

[sallym]

Well done Hazel, your Parsnip wine looks delish. Is it very sweet? I prefer a dryer wine myself so wondered if I could just use less sugar. Would I then need to adjust the amount of yeast? VERY new to winemaking

[shirlthegirl43]

Using less sugar would make a drier wine but it might not finish so high in alcohol either. You would use the same quantity of yeast though.

[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...

[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...

[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!

[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!

[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

[Scottishnewbie]

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

[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!

[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)

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