Parsnip Wine Recipe. Medium dry, rather honed, juicy and full bodied. A bit like a Pinot Gris. Recipe • 2.25kg (5lb) parsnips • Yeast and nutrient according to the packet • Juice of 1 orange strained • Juice of 1 lemon strained • 4.5 liters (8pints) cold water • 1.3kg (3lb) sugar Method • Don’t peel the parsnips, but give them a quick wash and top and tail them. • Chop the parsnips into small chunks. • Put the parsnips into a large preserving pan and add the water. • Simmer for about 30 mins or until the parsnip pieces are soft. • Let the pan cool a bit then strain through muslin cloth into a second large pan or clean bucket. Discard the parsnips or turn them into soup (I make curried parsnip soup) • Add the sugar and the fruit juices to the warm liquid. • Bring to the boil and simmer for 20 mins. • Cool, adding the yeast and nutrient when under 30oC (86oF). • Pour into a sterilized demi-john, top with water if needed and fit an airlock and bung. • After fermentation – probably long and slow – about several weeks, add into sterilized bottles. • Try a glass of wine with pork or chicken it matches really well. check out my page: https://facebook/groups/Chrisdicksonsfoody/
Posted on: Thu, 22 Jan 2015 22:40:49 +0000
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