Parsnip Wine

[a-slayer]

I have plenty of parsnips left this year so parsnip wine is on the go at the moment. 8lbs of them are washed, sliced and now being boiled, to pad it out a lemon, sugar, gooseberries and 3 litres of grape juice. I shall add sugar to get it to hopefully finish at 12% or so, last years had a slight error and came in at over 15% and was like rocket fuel! Still the wife was merry for while!
The chickens will be feasting on parsnip mash tomorrow.

[themadhippy]

recently bottled last years batch of parsnip wine,t'is rather nice.I didn’t bother with all the grape juice malarkey,4lbs parsnips,3lb sugar, juice and rind of a lemon and half a cup of strong tea,change parsnips for potatoes,carrots or any other veg that’s in the supermarket reduced bin. After cooking the parsnips i chuck em in the freezer,then chuck em in the oven with the sunday roast as the mood takes

[Chicken Dipper]

I got a massive pectin haze on a batch I made a few years ago, I later read not to over boil them as this obviously increases the pectin release. I haven't got round to sowing parsnip seeds yet, but have a packet in the shed ready to go

[a-slayer]

I got a massive pectin haze on a batch I made a few years ago, I later read not to over boil them as this obviously increases the pectin release. I haven't got round to sowing parsnip seeds yet, but have a packet in the shed ready to go

Did you use any pectolase? I have put a teaspoonful per gallon in mine.

I haven't managed to plant anything in my garden apart from onion sets, drrying out now but still frosts every morning......maybe soon spring will arrive. I did see a swallow 10 days ago but not another since.

[themadhippy]

, I later read not to over boil them as this obviously increases the pectin release

the other thing is not to squeeze em in an attempt to extract the most juice,just use the liquid theve been boiled in

[Chicken Dipper]

If you've used pectolase you should be ok, can't remember if I did or not! Good advice not to squeeze also, I made a carrot whisky (wine so called due to colour and wheat addition) that took forever to clear as I squeezed thinking I'd get the most out of it

[lord.president]

Should it not be Amalyse for parsnips/root veg? It's starch,not pectin. You can make a good sherry with parsnip too.

[Redimpz]

It is Amylase you need. it is starch not pectin. Try not to boil the parsnips too long or too hard.

[Chicken Dipper]

This might be the slowest thread on Jims ever! He he he

[themadhippy]

like parsnip wine,it takes time

[a-slayer]

It may take time to mature but when ready it is gone in no time!

[fatbloke]

Bleargh! I won't eat parsnip (through choice) anyway, so there's no way in hell I'd make a wine with it.......

[Big Al]

I love parsnips! So could be tempted to give this ago! How would one go about making said beverage?
and the fact I can roast the bad boys up after and eat them is awesome!