How To Make Parsnip and Beetroot Wine

Homemade Wine Recipe

Ingredients: Parsnip and Beetroot Wine

4 lb / 1,800 grams parsnips
2 lb / 900 grams beetroot
1/2 pint strong black tea
4 lb / 1,800 grams sugar
1/2 oz / 14 grams citric acid
Water up to 1 gallon
Yeast nutrient
Wine yeast

Method - What to Do

Wash the parsnips and beetroot and slice thinly and simmer until tender. Place sugar in a fermentation bucket and strain the liquor over the sugar, stirring well to dissolve. When cool add the cold tea, citric acid, yeast nutrient and wine yeast. Cover and leave for three days in a warm place, stirring daily. Strain through a fine sieve and put into a demijohn and fit an airlock to seal the jar.

Store in a warm place and allow the fermentation to work. When fermentation has ceased, rack the wine into a clean jar and place in a cooler environment and leave. When the wine is clear and stable siphon into bottles.

Parsnip and Beetroot wine recipe - More Wine Recipes.