Parsley Wine

Getting confident

In season January to December · makes 4.5 L · target OG 1.090

A green-leaf wine from the herb bed; extraction by a short simmer, acid supplied by citrus.

Before you start. Use ordinary culinary parsley leaf and stalk; as with any strongly-flavoured herb, those advised to avoid large amounts of parsley (e.g. in pregnancy) may prefer to skip it.

You will need

Fresh parsley (culinary)350 g
Sugar1.3 kg
Raisins, chopped300 g
Lemons, juice of2
Oranges, juice of1
Wine yeast + nutrient1 sachet
Waterto 4.5 L

Picking it at the right moment

Parsley
Cut outer stems from an established, leafy plant; use fresh green leaf, never yellowing.

Method

1
Sanitise. This old cottage wine turns a bunch of garden parsley into a surprisingly good, delicate white — available any month.
2
Simmer the parsley gently in 2.5 L water for 15 minutes to draw out the flavour, then strain onto the sugar, chopped raisins and the citrus juice (parsley is low in acid, so the lemon and orange matter).
3
Top to 4.5 L (reading ~1.090); pitch the yeast and nutrient when cool.
4
Ferment out, rack and clear.
5
A pale, faintly herbal, delicate wine that ages into something genuinely good.
6
Use ordinary culinary parsley leaf; keep a year.

What this one teaches you

· A green leaf wine

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An original MakeWine recipe.