Parsnip Wine

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The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 4 lb/2 kg parsnips
  • ½ oz/15 g root ginger
  • 2 lemons
  • 1 orange
  • 3 lb/1.5 kg granulated sugar
  • 1 teaspoon nutrient salts
  • 1 saltspoon grape tannin
  • 1 teaspoon pectic enzyme
  • Yeast starter of general purpose or Graves wine yeast


Scrub and slice the parsnips. Boil the parsnips, bruised ginger, and thinly-peeled rinds of lemons and orange in 1 gallon/4.5 litres water until the parsnips are just tender, probably 15 minutes after coming to the boil. Do not overboil. Strain the liquid on to the sugar and stir well. When lukewarm, at 75°F/24°C, add the nutrient salts, tannin, pectic enzyme, fruit juice and yeast starter. Cover and leave for 4 days, starting daily, then transfer to a fermentation jar under airlock and ferment to a finish in a warm place. The first racking should be near the end of the ferment. After the ferment is complete, remove to a cool place for 1 month before a second racking. This wine will benefit greatly if left in bulk for at least 6 months more before bottling.

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