Parsnip Wine (1)

This recipe makes a full-bodied social drink - like a sherry - because of the raisins and wheat.

Traditionally this should be made in winter after the parsnips have been touched by a frost.

Ingredients:

• 4lbs Parsnips
• 3½ lbs sugar
• 1oz root ginger, bruised
• ½ lb wheat
• 1 lemon
• ½ lb large raisins

Method:

• Clean but don't peel the parsnips and cut into large chunks.
• Boil in 6 pints of water until they are tender but not mashed (don't overboil).
• Strain out the parsnips. (These can now be eaten as they have only been boiled in plain water.)
• Add the sugar to the water and stir until dissolved.
• Allow to cool off the boil, transfer into fermenting bin and add the juice and rind of the lemon (no pith) and the wheat and raisins.
• Let it cool to lukewarm and then add the activated yeast.
• Ferment for 14 days and then strain and transfer to demijohn with fermenting trap fitted.
• Top up water to 1 gallon
• Finish as usual.
• Allow a year for full taste to develop.

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