I'm very happy with my first, ever parsnip wine!
26th October, 2019
2 kg parsnips washed, not peeled - sliced
1 kg raisins, chopped
zest of one lemon
1 lemon sliced
1 kg sugar
1 tsp yeast
1 tsp yeast nutrient
1 tsp pectolase
1 tsp citric acid
Boil parsnips for 15 minutes; strain but don't squeeze.
Cover raisins and lemon in water and boil for 5 mins.
Strain and squeeze. Rescue the lemon slices.
Add lemon zest, slices and sugar.
Bring to the boil and simmer for about 45 minutes until it foams - sign of sugar turning to syrup.
Remove lemon slices (keep as candied fruit)
Add the syrup to the parsnip liquor.
Cool and add the yeast etc.
OG 1.092
FG 1.002
ABV 11.8%
racked off and stabilised 19th November
fined on 20th November
bottled on 21st November
And the candied lemon was a real bonus!
I wonder if I should have used some amylase as it's a little sweet?
26th October, 2019
2 kg parsnips washed, not peeled - sliced
1 kg raisins, chopped
zest of one lemon
1 lemon sliced
1 kg sugar
1 tsp yeast
1 tsp yeast nutrient
1 tsp pectolase
1 tsp citric acid
Boil parsnips for 15 minutes; strain but don't squeeze.
Cover raisins and lemon in water and boil for 5 mins.
Strain and squeeze. Rescue the lemon slices.
Add lemon zest, slices and sugar.
Bring to the boil and simmer for about 45 minutes until it foams - sign of sugar turning to syrup.
Remove lemon slices (keep as candied fruit)
Add the syrup to the parsnip liquor.
Cool and add the yeast etc.
OG 1.092
FG 1.002
ABV 11.8%
racked off and stabilised 19th November
fined on 20th November
bottled on 21st November
And the candied lemon was a real bonus!
I wonder if I should have used some amylase as it's a little sweet?
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