Parsnip Wine (Method One)
A family recipe from Great-Nanna Lottie.
- 1 gallon water
- 4 lb parsnips
- 1 orange
- 1 lemon
- 3 lb sugar
- Yeast (2 tbsp. per 5 gallons water)
Level of difficulty Average
Cost Average budget
Boil the parsnips in the water, with the peel of the orange and lemon, until tender. If it's more convenient the parsnips can be boiled in less water and boiling water to added to make up the quantity.
Strain the liquid through a course cloth, being careful not to bruise the vegetables.
Add the sugar to the drained water and boil for 45 minutes. The juice of the lemon and orange should be added when the sugar has dissolved.
When nearly cold add the yeast.
Let stand for 6 days, stirring it every day from the bottom.
Pour the liquor into a cask and as it works over fill it up with what is left over.
When it has ceased fermenting bung it up tightly and at the end of the year, bottle it off.