How to cook Parsnip wine recipe
Parsnip wine recipe Ingredients
• 3 pounds parsnips
• 1 pound raisins
• 4 1/2 cups granulated sugar
• 1/2 teaspoon yeast energizer
• 4 oranges, juice only
• 1/4 teaspoon tannin
• 1 campden tablet
• 1 package wine yeast
• 1 gallon water
Wash and scrub parsnips. Chop into small pieces. Put in a pot with
3 liters (about 12 cups) of water. Boil until soft -- about 15 to
20 minutes. Strain the liquid into primary fermentor. DO NOT PRESS.
Put the parsnip pieces back into pot and add another 3 liters (12
cups) water. Boil 5 minutes. Strain into primary fermentor. DO NOT
PRESS. Discard the pulp. Add enough water to the liquid to make 1
gallon.
Chop raisins and add to fermentor. Add all other ingredients except
the yeast. Let sit overnight. Check specific gravity -- it should
be between 1.090 and 1.100. Add yeast. Stir daily for three or four
days, until frothing stops.
Strain. Siphon into secondary fermentor and attach airlock.
For a dry wine, rack in three weeks, and every three months for one
year. Bottle.
For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved
in 1 cup wine. Stir gently, and place back into secondary fermentor.
Repeat process every six weeks until fermentation does not restart
with the addition of sugar. Rack every three months until one year
old. Bottle.
Your Parsnip wine recipe is ready now
Search Google
More Parsnip recipes given below