Hey Guys and Gals! An old country wine made from parsnips. Makes about one gallon.
Ingredients
Step 1
5.5 lb parsnips
3.3 lb sugar
4.5 liters water
1 tsp pectic enzyme
1/2 tsp amylase
Step 2
Juice and zest of 2 lemons
1 cup white grape juice concentrate
1/2 tsp grape tannin
1 ripe banana (optional)
1 sachet white wine yeast
1 tsp yeast nutrient
Directions
1. Scrub the parsnips, leave the skin on and cut into thick slices. Simmer in 2.5 liters of water until soft, not mushy.
2. Strain the liquid into a clean fermenting bucket. Stir in the sugar until dissolved and add 2 liters of cold water.
3. Cover and cool. Add the pectic enzyme and amylase and leave 24 hours.
4. Aerate the must. Stir in the lemon zest and juice, grape concentrate, tannin and nutrient, and the sliced banana if using.
5. Hydrate the yeast in 4 oz of warm chlorine-free water for 15 minutes, add it, take a hydrometer reading and fit an airlock.
6. Ferment 5 to 7 days, stirring gently each day.
7. When the foaming calms, siphon off the sediment into a secondary carboy and let it finish, weeks to months.
8. Rack to a clean carboy. For a sweet wine, at three weeks dissolve 1/2 cup sugar in 1 cup of the wine and return it. Rack every three months until clear.
9. When clear and still, bottle. Age 6 to 12 months.