Parsley Wine

[Gardenwitch]

Has anyone ever made parsley wine? I wanted to know if its a dry or more of a sweet wine as I have loads of it growing. The recipe i'm using is:

1 lb fresh parsley
2 kilos sugar
2 oranges, fine peels and juice
2 lemons, fine peels and juice.
water to make up one gallon.
yeast and nutrient

I would like this to turn out a lil sweet but not sachrin like. any suggestions if you have made it? Thaks a bunch

[Hilary B]

That is a LOT of sugar! If you put that amount of sugar to 1 gallon at the start it may refuse to even start fermenting!

[Gardenwitch]

double checked the recipe it is 1.75 kilos or 4 pounds of sugar. its a c j j berry recipe so i'm expecting it to work. just need to figure out how it should taste though to see if its worth doing.

[shirlthegirl43]

CJJ Berry is often quite generous with the sugar. I would suggest adding sugar until your starting SG is 1.09 or so (1.11 will give a sweet wine). It is easier to back sweeten a wine that is too dry later than to try and ferment the sweetness out if you start with too much sugar.

[Gardenwitch]

thanks shirl silly question what is SG again?

[shirlthegirl43]

SG is specific gravity - measured with a hydrometer (available from Wilkinsons or your home brew store). It is always a good idea to measure the SG as you will then be able to work out how strong your brew is and when it has 'fermented to dry'

[Gardenwitch]

thats what i forgot to get today at the homebrew store i knew there was something else as I was grabbing some sweetener and tannin. Thanks for that shirl i'll look into that as well.

[Gardenwitch]

Well started off making the must today and I have to say even though its early days it looks like a winner So will let it steep overnight before adding the yeast then see if its starts its bubbling thing, fingers crossed.

[Gardenwitch]

a sunset orange liquid greeted me this morning with a citrusy herby smell. added nutrients and yeast and we have a lil bubbling; i thought i made the rest of the gallon water to hot initially but seems to be alright

[Gardenwitch]

There is a genourous ammount of bubbling now and at a steady pace, slow starting but is looking great now. The smell is intoxicating as well

[Gardenwitch]

Still slightly bubbling so I think by next week it should be ready to siphon off and set aside to clear, horay

[Scottishnewbie]

GW - i've just started some of this through necessity - how did yours turn out?

[Two_Sheds]

I'd hoped to make this, but my parsley is still 3" tall