Parsnip Wine (Method Two)
A family recipe from Great-Nanna Lottie
- 5 lb parsnips
- 1 oz whole ginger
- 1 gallon water
- 3 1/2 lb sugar
- slice of toast with 1 oz yeast.
Level of difficulty Average
Cost Average budget
Scrub the parsnips thoroughly then boil gently with ginger and water for 45 minutes.
While still hot, strain the liquid onto the sugar and stir to dissolve.
When lukewarm put in the toast spread with yeast and allow to work for 36 hours.
Strain into a cask to finish fermenting before bottling.
The wine can be used in a month, but is better if kept longer.