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  1. Potter
    5 pounds, 5 ounces of year old parsnip (just removed from ground),
    2 gallons of water
    1.5 inches ginger
    c cloves
    12 green cardamon
    20 allspice

    Scrub parsnips clean, cut into large chunks. Cook for a while, stop before the parsnip falls apart. Cover and let sit over night. In the morning strain and take hydrometer reading.

    I'll post the rest of this in the morning.


  1. kailey_elise
    This has struck my curiosity, as I like making things from scratch and I like parsnips.

    Any more info on this?

  2. Jasim
    Where's the rest of this Potter? been a few days now. I wanna know more and how this turns out. Keep us posted please! :)
  3. Potter
    1 pound Maple Syrup
    2 pounds light brown sugar

    bring to a boil and dissolve all sugar. Gravity reads at 1.080, Add in yeast, just over a gallon and a half goes into the fermenter. In a few days, air lock and let go. Root wine is supposed to need a long aging period, might not be good for a year or more.
  4. Potter
    I would like to point out that 186,000 cloves (if you measure in miles) is a bit too much, that should read "3 cloves"
  5. Potter
    The first batch tastes absolutely incredible after a week! I'm thinking this will be worth producing in the 20+ gallon range as the farm I work at still has parsnips and carrots from last year in 20lb bags. No good to sell, they'll be pig food otherwise.

    There's a batch that has three pounds of maple syrup for in five gallons of wine in an effort to reduce cost. We'll see how it goes. I have a feeling maple sugar ferments pretty cleanly and maybe responsible for the short term drink-ability, we'll see how it develops.
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