Parsnip Wine Recipe D.I.Y. - Wine Build The Bottle Wine

Parsnip Wine Recipe D.I.Y.

Parsnip Wine Recipe D.I.Y.
Parsnip Wine Recipe D.I.Y.

Parsnip Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Parsnip Wine Recipe. you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Parsnip Wine Recipe in the world.


Step 1
  • 5.5 lbs parsnips
  • 3.3 lbs sugar
  • 4.5 liters of water
  • 1 tsp pectic enzyme
  • 1/2 tsp amylase
Step 2
  • 2 pared lemons juice and zest
  • 1 cup of white grape juice concentrate
  • 1/2 tsp grape tannin
  • 1 ripe banana (optional)
  • 1 Sachet of white wine yeast
  • 1 tsp yeast nutrient


  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)


Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.


Step 1

Scrub your parsnip to remove all dirt, leaving the skin on, then cut into thicker slices. Place in a large pot and add 2.5 liters of water. Bring to the boil and simmer gently until soft. Do not let it get mushy.

Strain the liquid into a clean fermenting bucket. Stir in the sugar until dissolved and add 2 litres cold water.

Cover and allow to cool, then add the pectic enzyme and amylase (to break down any starch) and leave for 24 hours.

Step 2

Aerate the must, then stir in the lemon zest and juice, grape concentrate, grape tannin and yeast nutrient, If you are using a banana slice in the banana.

Add yeast.

Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.

Stir the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your wine.

Take your hydrometer reading and calculate all the measurements.

Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.

After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.

(The sediment is the stuff that accumulates at the bottom of your container.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.

Then rack into a clean carboy.

(For a sweet wine, rack at three weeks. Add 1/2 cup sugar or maple syrup dissolved in 1 cup wine. Stir gently, and place back into secondary Carboy.)

Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old.

When the wine has cleared and is inactive – taste and bottle.

Stage 4: Aging / Bottling

You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Yerson Retamal from Pixabay

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for Weekend Rabbi too.
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