Hazel's Parsnip Wine

[Hazel at the Hill]

I was only thinking at the weekend that I'll have to start a batch of 2010 parsnip wine - I have the last bottle of last year's in the fridge, and very good it is too.

I like the sound of apple and parsnip. I'd better go and search to see if Two_sheds has put the recipe up.

[Two_Sheds]

I'd better go and search to see if Two_sheds has put the recipe up.

No, I didn't, but I will. I'll start a new thread, so it'll be easier to search for in t'future

[Scottishnewbie]

Am just in the process of making a batch of this and see in CJJ Berry's book he says to add citric acide but I see you dont make any mention of it Hazel - should I add it or not please?

[Scottishnewbie]

can anyone tell me PLEEZE how much nutrient, yeast and amylase to add for 4.5l of this????

[Hazel at the Hill]

Am just in the process of making a batch of this and see in CJJ Berry's book he says to add citric acide but I see you dont make any mention of it Hazel - should I add it or not please?

Can't remember - I would have thought that I would have, as it is in the recipe, but I also thought that I would have mentioned it.... stick it in.

can anyone tell me PLEEZE how much nutrient, yeast and amylase to add for 4.5l of this????

1 tsp of each.

[Scottishnewbie]

thank you thank you thank youxx off to finish it now

[Two_Sheds]

can anyone tell me PLEEZE how much nutrient, yeast and amylase to add for 4.5l of this????

1 tsp of each.

Yep, it's always one teaspoon of each. The yeast packets usually say 'makes up to 5 gallons of wine', but I tend to make a packet go to 3 gallons (I find thirds easier to measure out by eye than fifths)

[Brengirl]

My parsnip has been bubbling away for a couple of weeks so I decided to check SP. I didn't do this to start with but the recipe said 3lb sugar so it must have been quite high/low. Well today it is 0.990. Do you leave it to clear itself or use finings. What do I do next?

[Two_Sheds]

Keep racking until it clears (I do it once a month)

[oldbloke]

Oops, praps that's why my parsnip wine wasn't that great - I would've followed the CJ Berry recipe and used peptic enzyme

Looking forward to "watching" the great Sutton Coldfield experiment

Pectic enzyme removes unwanted protein, helping clearing.
Amylase converts unfermentable starches to fermentable sugars - don't think it'll affect wine haze much.
If you can't find a place to buy amylase, or can't wait for delivery, you can do what tribal-stylee brewers have done for millennia: spit into the wort(beer) or must(wine)

Having had great success with elderberries last year, I'm just making some parsnip now. I've sort-of averaged a load of recipes I've found, and come up with:
4lb parsnips srubbed and sliced, boiled about 25 mins, strained onto 3lb sugar (1lb is dark brown coz I happened to have that in the cupboard, should add an interesting colour), about 1/2lb chopped raisins and 2Tbsp citric acid. When that's simmered for about 40 minutes I'll put it in a fermenting bin with a crushed Campden tablet and leave it to cool to 21C. Then pectolase, yeast nutrient, and yeast; stir daily for 10 days; rack into a demijohn. Then the long wait...
I made some plum wine last year too. It's... odd. Drinkable, but odd. I think it may age nicely though.

[Hilary B]

Pectic enzyme removes unwanted protein, helping clearing.
Amylase converts unfermentable starches to fermentable sugars - don't think it'll affect wine haze much.
If you can't find a place to buy amylase, or can't wait for delivery, you can do what tribal-stylee brewers have done for millennia: spit into the wort(beer) or must(wine)

Having had great success with elderberries last year, I'm just making some parsnip now. I've sort-of averaged a load of recipes I've found, and come up with:
4lb parsnips srubbed and sliced, boiled about 25 mins, strained onto 3lb sugar (1lb is dark brown coz I happened to have that in the cupboard, should add an interesting colour), about 1/2lb chopped raisins and 2Tbsp citric acid. When that's simmered for about 40 minutes I'll put it in a fermenting bin with a crushed Campden tablet and leave it to cool to 21C. Then pectolase, yeast nutrient, and yeast; stir daily for 10 days; rack into a demijohn. Then the long wait...
I made some plum wine last year too. It's... odd. Drinkable, but odd. I think it may age nicely though.

Pectic enzyme removes pectin, which is usually found in fruit (it's what makes jam set). Shouldn't be needed for the parsnips, maybe the raisins (but I don't think they have much).
Yes, starch can cause a haze (so all the books say, I've never made wine from starchy ingredients so it's not a problem I've had to deal with).
Yeah, plum wine does have an ... odd... taste (well the one we made did) it got nicer after several month's storage.

[SpaceCaptainTheodore]

...Having just reviewed this thread I now fear for my Parsnip wine which, if feeling friendly, an observer would say best resembles lemon barley water. Heaven knows how it's going to taste...

[Hazel at the Hill]

...Having just reviewed this thread I now fear for my Parsnip wine which, if feeling friendly, an observer would say best resembles lemon barley water. Heaven knows how it's going to taste...

Welcome to the Vine SCT - but you tantalise us with your lack of detail!

Resembling lemon barley water in appearance, or taste??

My parsnip wine has always cleared like a dream, despite dire warnings in all the books. I have a soft spot for parsnip wine as (a) it was the first wine I made (b) it behaves impeccably for me, clearing quite nicely (c) the SG readings make it about 16/17% (d) if you leave it alone for a good 12 months and more, it will taste all oaky/vanilla - like chardonny - so even the homemade wine scoffers will be impressed.

But I don't waste it on those blaggards! If they wish to scoff then they can spend their money at Tesco instead for their 3 for £10 and I'll keep my wine for myself!

[Two_Sheds]

I tasted my 10 month old parsnip wine last night, and it's ... odd. I think I'll leave it another year before I open another

[Hilary B]

...Having just reviewed this thread I now fear for my Parsnip wine which, if feeling friendly, an observer would say best resembles lemon barley water. Heaven knows how it's going to taste...

That is where a dose of amylase might be handy. The cloudy appearance (which I assume is what you are talking about) is quite likely to be starch, and if so amylase will remove it.
To test whether this really is a starch haze you need some iodine (the sort that is used by shepherds to sterlize the navels of newborn lambs). Put a spoonful of the cloudy wine in an eggcup (or some disposable/easily REALLY washable small container) and add a drop of the iodine. If it goes inky, you've got starch!
I'm not sure of the correct proceedure for using amylase on an otherwise finished wine. CJJ Berry may have instructions, or someone who actually makes that sort of wine......