Parsnip Wine

Recipe file created June 7, 2004.
Although sweeter, Parsnips lack the colour of Carrots. The two may be combined in batch of wine to get the best of both vegetables, or turned into wine on their own to make the most of their individuality.


Age all wines one year or more.
  • 3 pounds parsnips
  • 1 pound raisins
  • 4 1/2 cups granulated sugar
  • 1/2 teaspoon yeast energizer
  • 4 oranges, juice only
  • 1/4 teaspoon tannin
  • 1 campden tablet
  • 1 package wine yeast
  • 1 gallon water

Wash and scrub parsnips. Chop into small pieces. Put in a pot with 3 liters (about 12 cups) of water. Boil until soft -- about 15 to 20 minutes. Strain the liquid into primary fermentor. DO NOT PRESS.

Put the parsnip pieces back into pot and add another 3 liters (12 cups) water. Boil 5 minutes. Strain into primary fermentor. DO NOT PRESS. Discard the pulp. Add enough water to the liquid to make 1 gallon.

Chop raisins and add to fermentor. Add all other ingredients except the yeast. Let sit overnight. Check specific gravity -- it should be between 1.090 and 1.100. Add yeast. Stir daily for three or four days, until frothing stops.

Strain. Siphon into secondary fermentor and attach airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

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