Just 4 u
Ingredients:
4 lb. young parsnips 3 ½ lb. white sugar
1 level teaspoon citric add Yeast and nutrient
2 tablespoonsful malt 1 gallon water
Method:
Scrub the parsnips (which are best lifted after the first frost) but do not peel.
Cut into chunks or slices and boil gently in the water until tender, then strain. Stir in the malt,
acid and sugar, and when cool add the yeast. Ferment, closely covered, in a warm place
for ten days, then put into a fermenting bottle and fit airlock. Siphon it off, and bottle
when all fermentation has ceased and wine has cleared.
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