parsnip wine, more experiments

When we harvested our parsnips , we pulled a number that were small and weedy (I should do more thinning), and decided to make parsnip wine.

I looked it up in my two homebrew books, and  I got excited about one recipe in ‘Fruity Passions’ , which involved saving the water every time you cooked parsnips for tea, until you had a gallon.  Excited that is, until I remembered that we mostly eat parsnips in soup or roasted.  Just occasionally we might have it pureed.. but then we add salt to the cooking water…

So, as always, I have made up my own recipe.  Mostly this is because I always prefer to do my own thing, but also cos I did not have anything like the quantity of parsnips they wanted.

 And now we have 8 demijohns bubbling away.  From left to right, ornamental quince, ginger, elderflower, elderflower, apple, apple, apple and elderberry, and in front of that: parsnip.

I’m not posting the recipe here, as it is not tried and tested.. I will post the recipe if it works out, and if it’s rubbish, I shall never mention it again…..!