Share on...
Parsnip sherry (light)
|
Ingredients |
Metric |
British |
USA |
|
Young parsnips |
2 kg |
4 lbs |
3 lbs |
|
Brewing sugar |
1.25 kg |
2.5 lbs |
2 lbs |
|
Malt extract |
2 tablespoons |
2 tablespoons |
2 tablespoons |
|
Citric acid |
1 teaspoon |
1 teaspoon |
1 teaspoon |
|
Water |
4.5 L |
1 gallon |
1 gallon |
|
Wine yeast |
|
|
|
|
Yeast nutrient |
|
|
|
|
Anti-pectic enzyme |
|
|
|
- Scrub the parsnips (which are best lifted after the first frost) but do not peel.
- Cut into chunks or slices and boil gently in the water until tender.
- Strain the liquor off the parsnips and add the malt, acid, peptic enzyme, and sugar.
- When cool, add the wine yeast and yeast nutrient.
- Ferment, closely covered, in a warm place for 10 days.
- Pour into a fermenting bottle (Demi John) and fit an airlock.
- Siphon it off, bottle when all fermentation has ceased, and the wine has cleared.
