Allotment Gardening Advice Help Chat
Eating and Drinking => Homebrew => Topic started by: Kate and her Ducks on June 28, 2015, 21:11
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I was given a bottle of 1988 parsnip wine as a thank you recently and have to say I was a bit dubious to say the least. The OH opened it tonight and I have to say it is lovely!
Sweet, fragrant, full of flavour. Definitely going to be on my list of wines to have a go at.
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Make sure the parsnips have been 'frosted' to increase the sugar content. Cheers, Ton y.
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Sorry for a stoopid Newbie question - but - would putting the parsnips in the freezer have the same effect? :wub:
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I don't think that would work. The change of starch to sugar is a slow process and roots gradually get sweeter as the winter passes.
It would be interesting to experiment though :)