Hazel's Parsnip Wine

[Flummery]

That horse shouldn't be working Hazel!

[Hazel at the Hill]

SG has now gone up!!!

1104/6

[TPeers]

I only got 'O' level Chemistry - where did you get the degree that would appear essential to wine making?

Best of luck!

[Hazel at the Hill]

I only got 'O' level Chemistry - where did you get the degree that would appear essential to wine making?

Best of luck!

Why, here, of course!

I think it's one of those things that it's a bit boggling to the brain unless you actually DO it - and then it's STILL a bit boggling to the brain, but at least I can ask questions here!!

[shirlthegirl43]

Hmm, boil a few more parsnips? Not sure what to suggest on that as I have never made parsnip wine. Where's Bubblewrap when we need his advice?

[Hazel at the Hill]

It'll be ok - I'll jus' call it Hazel's Dessert Parsnip Wine.

Waiting for it to cool so I can do the exciting yeast bit!

[carlseawolf]

sorry hazel i lent mine to some one and never got it back , but it's in paper back and cost about £6

[scarey55]

Trying to find this on Amazon, Carl - do you know the author?

I think I've found it here Go to books and it's about three quarters of the way down the page.
Looks quite good, I might buy it meeself. Wine looks great btw and if it's too sweet you could blend it with something drier later, actually.... I've got a very dry orange wine. Hmmm, orange and parsnip wine though??

[carlseawolf]

found one on e-bay.
item num 200189950634 price £0.99 post £1.99

ISBN 0900841036

[carlseawolf]

that's the book scary 55

[Flummery]

I have the Specific Gravity stuff in the shed. Don't use it any more. When all these country wines were developed nobody measured the SG. As long as you have enough sugar to feed the yeast and not so much that your wine is too sweet you're ok. You can always add sugar later if you want to up the alcohol. You can't take it out! I also found from experience that adding all your sugar at the beginning can make the fermentation stick. Doesn't always of course, but it can.
Did A Level chemistry BTW - doesn't really help!

[Hazel at the Hill]

The wine is taking FOREVER to get down to 21 degrees - the temp at which I can add the yeast, however my mother has come up with an EXCELLENT suggestion - she says to put the bucket in a sinkful of cold water and the temperature will soon come down.

So that's where it is now.

[shirlthegirl43]

Have you got it tightly covered Hazel - you don't want any random airborne yeasts getting in there.

[scarey55]

Have you got it tightly covered Hazel - you don't want any random airborne yeasts getting in there.

Or the dreaded vinegar fly

[Hazel at the Hill]

Have you got it tightly covered Hazel - you don't want any random airborne yeasts getting in there.

It's got a lid on it - but pushed on, not 'snapped' on, if you know what I mean. I have had the lid off a couple of times during the day to take the temp (sterilised the thermometer) so hope it's ok.