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Country Wine
Old Farmhouse Parsnip Wine
A full-bodied, nutty white wine that surprises everyone who tries it. Parsnip wine aged 2–3 years develops almost Sherry-like complexity. My grandmother's recipe, unchanged since 1952.
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11.8%
ABV
23 L
Batch size
1.092
Target OG
1.003
Target FG
Ingredients
2.3kg parsnips (after first frost)
1.5kg sugar (per 4.5L)
Juice and zest of 2 lemons
Juice and zest of 2 oranges
2.5cm fresh ginger root
1/4 tsp grape tannin
1 tsp yeast nutrient
1 Campden tablet
General purpose wine yeast
Method
1. Collect parsnips after the first hard frost — this converts starch to sugar. Scrub well, do not peel.
2. Chop into 1cm slices. Boil in 3L water until just tender — do not over-cook.
3. Strain liquid into bucket — discard parsnips. Add enough cold water to make 4.5L.
4. Dissolve sugar in hot liquid. Add citrus, ginger, tannin, Campden.
5. Cool to 20°C. Add nutrient and pitch yeast.
6. Ferment 3–4 weeks. Rack into demijohn.
7. Age minimum 12 months. Better at 2–3 years.
Process
Yeast
GV1 (Gervin)
Target temp
18°C
Nutrient protocol
Standard additions.
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