Experimental Parsnip wine recipe

By Potter · Apr 15, 2010 · ·
  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.

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  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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