- 4lb Parsnips, scrubbed & chopped
- 3/4 lb Banana’s (black or spotty, peeled & chopped)
- 1/2 lb Sultana’s, roughly chopped
- 3lb Sugar
- 1/2 oz Citric Acid
- Pinch of Tannin
- 1 teaspoon Pectolayse
- 1 teaspoon Yeast Nutrient
- 3/4 teaspoon All Purpose White Wine Yeast
Another root vegetable wine with the addition of Banana’s which help make a smoother drink. Use a full teaspoon of Pectolayse as Parsnips contain quite a bit of Pectin. This is a great wine to make in the winter when ingredients are scarce.
Scrub, peel & chop the Parsnips & put them in a pan with 6 pints of cold water.
Bring to the boil and then simmer for 15 minutes until the Parsnips are tender. Do not simmer until the Parsnips are mushy otherwise the wine will be difficult to clear.
Straining the Parsnips into a sterilised bucket containing the Sugar, chopped Banana’s & Sultana’s.
Cover & leave to cool (overnight is ok).
Add the Citric Acid, Pectolayse & Tannin.
Stir well and leave for 24 hours to allow the Pectolayse to work on that pesky Pectin.
Add the Yeast Nutrient & sprinkle on the yeast.
Cover with cling film and ferment for 10 days.
Strain & put into a sterilised demijohn and ferment out.
Will likely need one or two rackings along the way, check every week.
Store until clear (may need finings) and bottle after 9 months.