How to Make Spiced Parsnip Wine

This is a spicy wine that is great for making in midwinter, when the seasonal frost has boosted the sugar content of the root vegetabels.

Difficulty: Moderate

Instructions

Things You'll Need:

• 6 lb parsnips
• 2 lbs and 11 ounces sugar
• 1 ounce root ginger
• 2 oranges
• 1 lemon
• Yeast
• Yeast nutrient
• Pectic enzyme
• 1 gallon water
• Large pan
• 1 gallon demijohn
• Fermentation lock

1. Scrape or peel the parsnips.

2. Bruise the ginger and cut the peel of the fruit into thin slices.

3. Add the parsnips to a pan containing 6 pints of water.

4. Add the ginger and fruit peel and boil until the parsnips are tender.

5. Squeeze the juice from the oranges and the lemon and add to the strained juice from the parsnips.

6. Dissolve the sugar into the wine mix, stirring well.

7. Allow to cool to 70 degrees Fahrenheit then add the yeast, yeast nutrient and the pectic enzyme and cover.

8. Stir every day for five days then pour into the demijohn and add the air lock.

9. Leave in a warm place to ferment until the wine clears (this will take about two months). Rack and leave to settle then rack again in two months and bottle.

Tips & Warnings

• Do not over-boil the parsnips otherwise they will become mushy and this makes it harder for the wine to clear.

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