Which Kit to Choose?

[johncrobinson]

Re Mr.S.Jerusalem. My Father made gallons of parsnip wine (parsnips were his favorite veg).I can vouch the wine is nice.
However unless you have Amylase do NOT over cook them as you will be left with a cloudy wine that wont clear.

That said cloudy parsnip wine can still taste very nice as the starch will be degraded by the amylase in the mouth giving a slight sweet note to an even otherwise dry wine.

Overall its well worth making.

 

[Mr_S_Jerusalem]

i think to avoid the chance of over cooking I would add amylase just in case then. I prefer my wines to look clear.

I think that can be number 4 on my to do list, thanks