This is a very simple wine to make and I've heard is a delight to drink. I'm yet to sample for myself but found the process quick, follow these steps and you shouldn't go wrong.
Ingredients:
1.5 lb Parsnips (approx 2kg)
3lb Sugar
1 lemon
Yeast (brewers/champagne variety)
- Wash parsnips, top and tail them. (No need to peel).
- Slice thinly into rings and chunks.
- Grab a large pan, (enough to hold a gallon of liquid.)
- Add the parsnips and cover with 1 gallon water (approx 4.5 litres)
- Bring to the boil and simmer until the parsnips are soft (but not mushy)
In the meantime you could sterilise the demijohn (or similar vessel)
Either use one heaped teaspoon sterilising powder with water and mix, rinse well.
Or, alternatively fill with boiling water and clean thoroughly. I can recommend this nifty 'angled' brush for cleaning out the vessels. A similar one can be bought from http://www.art-of-brewing.co.uk/acatalog/items/item801.html
The parsnips should be soft enough for the next stage.
- Strain the vegetables and keep the liquor. You could dispose of the parsnips but I highly suggest they are whizzed up into a soup, chuck in a bit of salt and pepper, vegetable stock and simmer (add a half cup of cream towards the end). Delicious.
- Return the liquor to the pan on a low heat
- Add the sugar
- Add lemon zest and juice
- Stir until the sugar has dissolved.
- Remove from heat and leave to cool, lifting off any scum which may have formed on the surface.
- When the temperature is near to room temperature (approx 21 degrees) add a teaspoon of yeast and stir gently.
- Pour the liquid into clean demijohn, using a funnel if handy.
- Don't worry that the vessel is not completely full.
- Keep the vessel in a fairly constant, warm place (kitchen is ideal) placed on newspaper in case of spillages.
Within a day or two the liquid will begin to froth and bubble on the surface. This is a sign that the fermentation process has began
- Top up the liquid with clean water to about an inch from the neck of the vessel
Clean the neck of demijohn with a warm cloth and fit an airlock consisting of rubber bung and plastic lock, half filled with clean water. If necessary add cotton wool to top of airlock.
The initial activity will begin to ease after a few days and a steady stream of bubbles will flow from the base of the vessel.
- When the bubbles have completely stopped (2 weeks +) the liquid can be 'racked'. This involves syphoning the liquid into clean, sterilised bottles which are sealed tightly (corks or flip bungs)
Leave to mature and enjoy (within about 6 months).
The parnsip enjoys a conversation with the cider prior
to fermentation beginning.
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