Parsnip Wine

A traditional English country wine with a surprisingly smooth, almost sherry-like quality. One of the best vegetable wines — and a great way to use up a winter glut.

Parsnip Wine (4.5L / 1 Gallon)

Ingredients

• 1.5 kg parsnips (washed, scrubbed, sliced)
• 1.2 kg white sugar
• Juice and zest of 2 lemons
• Juice of 1 orange
• 1 tsp yeast nutrient
• 1 tsp acid blend
• ½ tsp amylase enzyme (to break down starch)
• 1 Campden tablet
• 1 sachet white wine yeast
• Water to 4.5 litres

Instructions

Day 1: Scrub parsnips and slice thinly — don't peel. Simmer in 3 litres of water for 30 minutes until just tender but not mushy (mushy parsnips cloud the wine badly). Strain the liquid into a bucket, discarding the parsnips. Dissolve sugar in the hot parsnip water. Add citrus juice and zest. Top up to 4.5 litres. Cool to below 25°C. Add Campden tablet. Cover for 24 hours.

Day 2: Add amylase enzyme, yeast nutrient, acid blend. Check SG (aim 1.085). Add yeast.

Fermentation: Transfer to demijohn when actively fermenting (day 2–3).

Maturation: Parsnip wine needs at least 12 months. At 18 months it develops a beautiful golden colour and a remarkably complex, slightly sweet character.

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