Parsnip Sweet

Members Recipe 2009 National Supplied by Charles Shelton

Ingredients (1 gallon) at an OG of 1085

  • 3 lb.Parsnips
  • ½ lb. Raisins (use the best)
  • ½ pt.White Grape Concentrate
  • 2 Oranges
  • 2 Lemons
  • 1 Vitamin B1 tablet
  • 1 teaspoon Yeast Nutrient
  • 1 teaspoon Pectolase
  • 1 teaspoon Bentonite
  • 1 teaspoon Tartaric Acid
  • ¼ teaspoon Tannin Powder
  • Sugar to SG 1.085
  • Wine Yeast

Wash the parsnips well to remove the soil, peel and cut into 1” cubes. Place in a pan with 3 pints of water, bring to the boil and simmer until they become soft but not mushy. Strain hot liquid into a fermenting bucket (use parsnips for cooking, they can be frozen for later use with meals). Rinse the lemons and oranges in hot water to remove any preservatives, slice and add to the bucket. Wash and mince the raisins and add to the bucket. Add the concentrate. Top up to 1 gallon using cold water, add the nutrient, Vitamin B1 tablet, pectolase, tannin, acid, yeast and enough sugar for an SG 1.085.

Ferment 6 days in the bucket, then strain liquid into a demijohn. Add 5 oz sugar each time must drops to 1.010 until fermentation ceases. Clear the wine and sweeten to balance.