Parsnip Wine?

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VegGirl7

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Parsnip Wine?
« on: May 28, 2012, 14:18 »
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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Lardman

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Re: Parsnip Wine?
« Reply #1 on: May 28, 2012, 15:00 »
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... or if you fancy something a bit more challenging Clickity
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GrannieAnnie

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Re: Parsnip Wine?
« Reply #2 on: May 28, 2012, 15:42 »
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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Mrs Bee

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Re: Parsnip Wine?
« Reply #3 on: May 28, 2012, 15:44 »
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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GrannieAnnie

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Re: Parsnip Wine?
« Reply #4 on: May 28, 2012, 15:46 »
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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Mrs Bee

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Re: Parsnip Wine?
« Reply #5 on: May 28, 2012, 15:47 »
Good idea :lol: :lol:

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Lardman

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Re: Parsnip Wine?
« Reply #6 on: May 28, 2012, 16:09 »
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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VegGirl7

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Re: Parsnip Wine?
« Reply #7 on: May 28, 2012, 16:25 »
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... or if you fancy something a bit more challenging Clickity


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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Daamoot

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Re: Parsnip Wine?
« Reply #8 on: May 28, 2012, 16:28 »
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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azubah

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Re: Parsnip Wine?
« Reply #9 on: May 28, 2012, 21:52 »
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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GrannieAnnie

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Re: Parsnip Wine?
« Reply #10 on: May 28, 2012, 22:09 »
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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Lardman

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Re: Parsnip Wine?
« Reply #11 on: May 28, 2012, 22:35 »
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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GrannieAnnie

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Re: Parsnip Wine?
« Reply #12 on: May 28, 2012, 22:37 »
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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azubah

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Re: Parsnip Wine?
« Reply #13 on: May 29, 2012, 08:40 »
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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Lardman

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Re: Parsnip Wine?
« Reply #14 on: May 29, 2012, 10:31 »
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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