Parsnip Wine from The Complete Book of Home Preserving by Mary Norwak
Scrub and slice the parsnips. Boil the parsnips, bruised ginger, and thinly-peeled rinds of lemons and orange in 1 gallon/4.5 litres water until the parsnips are just tender, probably 15 minutes af...
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Ingredients
- 1 teaspoon pectic enzyme
- 1 saltspoon grape tannin
- Yeast starter of general purpose or Graves wine yeast
- 1 orange
- 2 lemons
- 1 teaspoon nutrient salts
- 3 lb/1.5 kg granulated sugar
- 4 lb/2 kg parsnips
- ½ oz/15 g root ginger
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