Parsnip Wine — Home Brew Recipe

Why Brew Parsnip Wine?

Parsnip wine is one of the great British country wines, beloved by generations of home winemakers. The natural sugars in parsnips create a wine with excellent body and a gentle sweetness that mellows into something remarkably refined after proper ageing. Best made with parsnips harvested after the first frost, when their starches have converted to sugars.

Ingredients

For approximately 4.5 litres (1 gallon):

• 2kg parsnips (scrubbed, not peeled)
• 1.2kg granulated sugar
• 4 litres water
• 1 lemon (juice and zest)
• 1 orange (juice and zest)
• 250ml white grape juice concentrate (optional, for body)
• 1 tsp yeast nutrient
• 1 tsp pectolase
• 1 sachet white wine yeast
• 1 Campden tablet (optional)

Equipment Needed

• Large stock pot
• Demijohn with airlock
• Siphon tube
• Muslin or straining bag
• Hydrometer

Method

Day One

Scrub the parsnips thoroughly but leave the skins on. Chop into small chunks and place in your stock pot with 4 litres of water. Bring to a gentle boil and simmer for 20-25 minutes until the parsnips are tender but not mushy—you want flavour extraction without creating a starchy mess.

Strain the liquid through muslin into a sterilised fermenting bucket, pressing gently to extract the liquor. Discard the parsnip pieces. Stir in the sugar whilst the liquid is still warm, ensuring it dissolves completely.

Day Two

Once cooled to room temperature, add the citrus juice and zest, grape juice concentrate if using, pectolase, and yeast nutrient. If using a Campden tablet, crush and add now, then wait 24 hours before adding yeast.

Day Three

Check the temperature is between 18-22°C and pitch your yeast. Cover loosely and leave in a warm place for 5-7 days, stirring daily.

Primary to Secondary

Once initial fermentation slows, strain into a sterilised demijohn and fit an airlock. Leave in a cool, dark place to ferment until activity stops completely—typically 4-6 weeks.

Racking and Clearing

Rack into a clean demijohn, leaving sediment behind. Repeat this process every 4-6 weeks until the wine runs clear. This may take 2-3 rackings over several months.

Bottling

Once fully clear and stable, bottle into sterilised wine bottles with corks or screw caps.

Expected ABV

Approximately 11-13% ABV depending on your starting gravity and fermentation conditions.

Brewing Tips

• Choose your parsnips wisely: Look for firm, fresh parsnips. Avoid any that are soft, woody, or showing signs of rot.
• Don't overcook: Mushy parsnips create a starchy, cloudy wine that's difficult to clear.
• Patience pays off: Parsnip wine genuinely improves with age. Aim for at least 6-12 months before drinking, and it will continue developing for several years.
• Sweetness adjustment: Taste before bottling. If too dry, add a small amount of wine conditioner or sugar syrup to taste.

Recommended Products

Find everything you need at BrewCo:

• Demijohns — Essential for fermenting and clearing your wine
• Wine Yeast — Quality yeast strains for reliable fermentation
• Winemaking Chemicals — Yeast nutrient, pectolase, and Campden tablets