Parsnip Wine

• 4 lb/2 kg parsnips
• ½ oz/15

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 start