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