Allotment Gardening Advice Help Chat
Eating and Drinking => Homebrew => Topic started by: VegGirl7 on May 28, 2012, 14:18
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Hi All,
I still have a few parsnips in the ground - I'm leaving a couple to go to seed but was thinking of using the rest for parsnip wine as they've gone past the edible stage, but will they still be okay to make wine from?
They look and smell fine but just a bit too woody in the middle to eat... :unsure:
Also, does anyone have a tried and tested recipe?
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Its on my list of things to try but there are so many recipes. The easiest (read least amount of ingredients) I have seen is this one Clickity... (http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/nov/09/how-to-make-parsnip-wine) or if you fancy something a bit more challenging Clickity (http://www.homewinemaking.co.uk/forum/YaBB.pl?num=1227808244)
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I've never had enough parsnips to make wine, but they say it is one of the best of the veggie wines, so give it a go! ;)
I don't mind taste testing!! ;) ;)
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My OH used to make a wicked parsnip and banana sauterne in his younger days.
Wish he would start up again. ;)
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My OH used to make a wicked parsnip and banana sauterne in his younger days.
Wish he would start up again. ;)
Just keep reminding him how expensive wine can get these days! ;) ;)
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Good idea :lol: :lol:
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Im game for a laugh if you lot are :lol:
1.8Kg of snips even at waitrose price is ~£3 and Im guessing once drained they can be used as food, I do like parsnip/swede mash :tongue2:
I need to wait for my order to be delivered - somehow I've used all 14 of my airlocks ! :ohmy: but 2Kgs of snips and some lemons going on the next shopping order.
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Its on my list of things to try but there are so many recipes. The easiest (read least amount of ingredients) I have seen is this one Clickity... (http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/nov/09/how-to-make-parsnip-wine) or if you fancy something a bit more challenging Clickity (http://www.homewinemaking.co.uk/forum/YaBB.pl?num=1227808244)
thanks Lardman, think I'm going to give the first one a go but using 1 lemon and 2 limes (the limes need using up and I assume it'll have the same effect as 2 lemons :wub:), and a cup of strong tea instead of the tannin (because I don't have any), but I have everything else
yey, I'm off to pull up the parsnips :D
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I was just thinking what would I do with the whole row of parsnips I planted, now I know! Thanks for the inspiration VegGirl and the link Lardman, I'm really tempted to sow some beets now I can see a use for them hehe :D
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I have made parsnip wine twice, but never got it to clear. I did not boil the parsnips too much. Any advice on solving this problem would be appreciated. I even added amylase enzyme but it did not work.
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Im game for a laugh if you lot are :lol:
1.8Kg of snips even at waitrose price is ~£3 and Im guessing once drained they can be used as food, I do like parsnip/swede mash :tongue2:
I need to wait for my order to be delivered - somehow I've used all 14 of my airlocks ! :ohmy: but 2Kgs of snips and some lemons going on the next shopping order.
I have sometimes used some of the carrots that I cooked for carrot wine for us, but what do you do with all that cooked carrot? So the chickens get a treat no and again!! :lol:
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I have made parsnip wine twice, but never got it to clear. I did not boil the parsnips too much. Any advice on solving this problem would be appreciated. I even added amylase enzyme but it did not work.
Isn't amylase enzyme for starch ? (Its been a while since I did biology ) Id have tried a few teaspoons of pectolase. Have a quick Google on pectin haze. Other than that if you still have the wine try bentonite.
but what do you do with all that cooked carrot?
2Kgs = 4 servings ... or is that just me :tongue2:
[yey, I'm off to pull up the parsnips :D
As far as I know the lemons are just there to add acidity , I might just try citric acid.
Cough... and where are our pictures ! - you know the rule, if there's no picture it never happened :D
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Mine was more like 4kgs, and although I like carrots, I don't like them THAT much!!! :lol:
And I didn't think they'd be nice frozen, and the chooks had a great time!
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Correct, Lardman. Amylaze enzyme is for starch and root crops do contain starch rather than pectin. It should do the job, but it does not seem to work for me, so perhaps the haze is due to something else.
I will add a pectin enzyme and see if that helps when we have a surplus of parsnips.
I have also heard it suggested that the roots contain more sugar and less starch if you leave them exposed to cold weather. It might help if I leave it until Jan or Feb depending on the weather.
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Correct, Lardman. Amylaze enzyme is for starch and root crops do contain starch rather than pectin.
Im pretty sure there's still a quantity of pectin as well as starch in the root, especially if they were good home grown and frosted snips.
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Good and homegrown, but can't remember when we dug them up, so not necessarily frosted.
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[yey, I'm off to pull up the parsnips :D
As far as I know the lemons are just there to add acidity , I might just try citric acid.
Cough... and where are our pictures ! - you know the rule, if there's no picture it never happened :D
Though the limes would be okay, thanks!!
I pulled all bar 1 of the snips - most were tiny (that'll teach me to sow far too many in a small spot!) but there were bloomin loads of em.
Spent over half hour scrubbing the tiny things and then weighed them - less than 1kg :ohmy:
Decided to go ahead anyway and instead of straining the liquid after boiling I put the lot into the mash bin to leave for a couple of days (theory being that I may get some more parsnippy flavour from leaving them in for longer) also think I'll add a bit more grape concentrate to bulk out the flavour - just making it up as I go along really :nowink:
Well, that was on Monday and I had to go to London on Tues/Wed for work so, typical me, completely forgot about it! - Only remembered this morning on way to work so got OH to add Yeast and Nutrient and I'm about to add the Lemon/Limes and grape concentrate then take the SG - it smells lovely though!
I'm also going to buy some parsnips and make a batch to the proper recipe as a control to see how my meddling has altered the flavour - and of course for an extra gallon of wine :D :D
as requested here's a couple of pictures
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Snips and WGJ arrived today... although I forgot to get the lemons :nowink: Just need to find a spare 5 mins to get things start.
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I was trying to avoid doing anything today but my snips were beginning to go a little fuzzy :ohmy:
So 1.8Kgs of snips went from this to that.
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3 Weeks later and we're looking like this..
Still plenty of airlock activity but I'm going to need to top that PET up a lot.
What do we think, water, sugar water, WJG or a bottle of WOW ? I had a quick taste and its very floral lots of citrus and still very sweet didn't bother with the SG.
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this is mine, still gurgling and needs topping up too.
Have just had my first taste and I'm impressed (slight floral with a citrus kick, and something else nice but can't quite describe it), think it needs sweetening up a bit so I'm going to top up with sugar water...
What's WOW, Lardman?
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What's WOW, Lardman?
Wurzel's Orange Wine - (OJ / WGJ )
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What's WOW, Lardman?
Wurzel's Orange Wine - (OJ / WGJ )
thanks. liking the sound of that, think I know what my next batch of brew's going to be ;)