- 1lb Parsley (Curly or Flat Leaf)
- 1/2 lb Sultanas
- 2lb Sugar
- 2 teaspoons Citric Acid
- 1/2 teaspoon Tannin
- 7 pints of cold Water
- heaped teaspoon Yeast Nutrient
- All Purpose White Wine Yeast
You can make this with either Curly or Flat Leaf Parsley (sometimes known as Italian Flat Leaf Parsley). Both will make an excellent dry white wine for quaffing, or adding a touch of pizzazz to your cooking.
*photos are for Curly Parsley but the same technique will work for Flat Leaf
First of all you’ll need a pound of Parsley – that’s a lot so source a good farm shop, or plan to grow your own.
Soak the Parsley in a bucket for an hour, adding a good shake of salt to kill any bugs.
Wash the Parsley, then put it all in your largest pan.
Cover with the water (you might have to push down the Parsley).
Bring to the boil, then turn down the heat and simmer for 20 minutes.
Strain the water from the Parsley into a sterilised bucket containing the Sultana’s, Sugar, Acid & Tannin.
Discard the Parsley (you will have extracted most of the flavour).
Stir to dissolve the Sugar, cover, and leave to cool.
When cool, add the Nutrient & Yeast, cover again and put somewhere warm.
After 10 days, strain again to remove the Sultana’s, put into a sterilised demijohn, add an airlock and place somewhere warm.
Rack once, and leave to ferment out.
Parsley Wine will clear on it’s own, and fermentation can usually be over within 4-6 weeks.
When clear, rack off and store for 6 months although it is ready to drink or use straight away.