Great video for a Sunday afternoon having just pitched my Mandarin wine,brilliant presentation loved the bottling technique I too have been plagued with doubt about oxygenating my wine- but no more thanks for sharing, I’ll be back.
Your instructions are the best I’ve seen on this subject, Thankyou. As I have just taken on a large allotment full of parsnips, this is my next project…….mmmmmm
I made your blackberry port and elderberry wine last year and both were fantastic... Especially the blackberry! Was great with the Christmas dinner cheese!. I'm doing both again this year but fancy trying something different so parsnip it is!
Hi guys! Your brewing videos are my favourite! Made a 5 gal version of your strawberry wine but used some concentrated grape juice as well. It is amazing, thank you! Deffo going to give this a go soon. Would love to see something with rhubarb as well if you possibly could sometime.
Another great video and another great country wine; it's probably up there in my top 5 wines based on flavour, ease of making, cost and overall drunkabulabilityness. I'm on my second pint of parsnip sherry as we speak!
@@EnglishCountryLife in your spare time - now there’s an interesting concept for a smallholder...! 😂 Whenever you’re able is fine - in spite of our original post we can wait. 😉In the mean time you’re doing wonders for our confidence by making it look fairly straight forward. Purchasing a bit of kit (demijohns etc) next week so we’ll be ready. 👍
That's a year sojourning now. So: the colour and clarity are the same as yours and it's very alcoholic. I can't compare its flavour. It's pleasant: sweet, almost sherry-like with a mild liquorice component. I'm going to leave it until Christmas to see how it develops. Cheers!
That looks marvellous, I think I may have to try growing some parsnips, they are expensive and weedy looking here in Spain. On a side note, I have just received my spiral cold smoker from AliExpress,so went looking for fuel and couldn't find anything but super expensive hickory chips. So I pulled some olive prunings from the pile and spent twenty minutes with a surform to make enough 'sawdust' to fill it, tomorrow I am going to convert one of those blue PE barrels into a smoker according to your plan and then Monday a load of pork belly is going to be my first experiment. Your video was so clear and simple, so thanks for that as well as this wine recipe.
Genius with the surform! I've done similar things with the table saw. Never tried olive as a smoking wood so do please let me know how it turns out? Hugh
@@EnglishCountryLife An update on the olive wood smoking. I finally had an opportunity to light up my smoker yesterday, the smoker is a copy of your design (more or less) but made from a blue HDPE drum as I already had it. I thought I would keep it simple for a first attempt, so just bought 8 one centimetre thick slices of streaky pork, here it is quite lean and much less fatty than I remember in the UK. I gave the slices a light rub with salt and hung them in the top of the smoker, lit the sawdust and waited. The whole spiral of sawdust burned through in about 3 1/2 hours so I refilled it and packed the dust tighter to slow it down, that gave me about an hour longer so 8hrs in total. The meat looked perfect to me and my wife who is Russian and loves all smokey foods took it away to cook on a grill in the oven. It was outstanding! One of my best first time tries at anything, we sat in the evening sun with a cold beer and some of the tastiest meat that I can remember eating. I am going to try actually curing next time and we have plans for smoking chicken and fish. Thanks for inspiring me to get off my bum and actually do something I had been thinking about for years. If you have difficulties on finding olive or almond, let me know and I can send you some. Chris
I'm halfway through the strawberry wine recipe and I'm already looking at the price of parsnips from my local supermarket (at 84p a kilo it makes this parsnip wine a very cheap option). More demijohns needed but I'm hooked, I'm thoroughly hooked! Thanks again Hugh (the strawberry is bubbling away in the demijohns now and smelled amazing when I was racking off).
Fantastic Dean, I'm so pleased! Do take a look at the Blackberry Port too if you haven't already as they are just coming in to season & it covers how to adjust sweetness. Hugh ruclips.net/video/WrQ1iKTHBq4/видео.html
@@EnglishCountryLife Indeed, I'd already downloaded the pdf recipe for the blackberry port. Just trying to find somewhere locally I can pick them as they're very expensive from the shops. Keep the videos coming Hugh, they're great!
Great video, already made a parsnip wine but will definitely use this recipe. Would love to see the blackberry port, have loads of blackberries in the freezer from last season.
Great video as always. I’ll be buying parsnips at the farmers market to give it a go. Parsnips might even make my growing list if all goes well! I’d love to see a video on your blackberry port, getting thirsty already!
Good evening Hugh. We love your wine videos and Our first batch of parsnip wine is almost done and looking fantastic. Can I ask what is your preferred brand of finings?. Thankyou
@@EnglishCountryLife Thankyou for taking the time to reply Hugh. We saw this product but it states it’s to be used within 1 month of opening and as it does a lot,we thought we’d be throwing a lot of it away……do you think it would still be ok to use after 1 month?.
@EnglishCountryLife I have made a few wine kits now and love them, but watched and rewatched your Parsnip Wine vol 1&2 many many times, looking for that buttery wine every bit as good as a great chardonnay. So I have a brew following your recipe on the go and wondering is this drinkable off the bat, thinking 2 weeks first stage, 4 weeks second stage, open up or do you leave it for longer to get that spectacular experience?
It's certainly drinkable straight away, but it will improve for being laid down. I suggest trying some straight away but also keep some bottles back so you can judge for yourself
I only drink red wine but I'm tempted to give this a go, you sell it well ;) would love to see more wine making videos, we do beer and cider but I've not dived into wine making yet!
@@EnglishCountryLife That would be fabulous! Thank you. I've been going through your wine playlist, very much appreciate the clear instruction and your enthusiasm for country wine. Looking forward to giving it a go.
@@nenemaria-cornfieldsgarden Thank you! I've got a few wine videos planned so whilst filming them, I'll try to film some extra footage to do a "basic equipment" video just for you 🙂 Hugh
@@EnglishCountryLife Brilliant, thanks. I've got demijons, air locks etc for cider and beer making but yes, it would be good to know what extras are needed specifically for wine.
Hi there, loving your videos. You have inspired me to restart wine making after 8 years off, with a Parsnip wine. Question though if I may. You didn't mention stabilising the wine with a campden tablet. Is it necessary?
@@EnglishCountryLife thank you very much! You ask for ideas in the comment section. I would like to try other winter wine flavours BUT I now live in Australia, we have different produce here. Any ideas would be appreciated.
@@EnglishCountryLife unfortunately the Western Australian gov have declared it a weed and it's very hard to find. I'm British (Skegness) originally. Want to explore local flavours. The popular brewers drinks here are beer and mead. Country wines don't tend to exist so I'm trying to start a fad!
Really great recipe & video ... waiting for mine to clear. Mine is quite a lot lighter coloured which I guess is to do with the strength of the tea? I wonder what finings you use when needed? I have tried Betonite on another wine with no sucess at all.
Thanks Nigel! The Finings that we use (and all the other stuff for beer and wine making) are in this list on our Amazon store front www.amazon.co.uk/shop/englishcountrylife?listId=23V2Q61BOYZOC&ref=inf_list_own_englishcountrylife_cp The tea and the raisins use will affect the colour. Hugh
I have, as for whether I should, it depends. Elderflower is so light and floral that I would never oak it. But some tannin would really suit this parsnip 🙂
Just put my parsnip wine into demijohn after primary fermentation had ceased. Within a few minutes I have a scum on the top of the wine. What can I do? Does it need to be filtered again? Thank you x
I had sterilised all the equipment beforehand. Should I put it through the muslin again? I am completely new to winemaking and it smells so delicious I don't want it to spoil😢 Love watching your videos x
@@helenlovatt268 Honestly Helen It's not something I've seen. I doubt it was an infection as it wouldn't form a film that quickly. Possibly a residue left in the demijohn? I would keep fermenting and hope for the best
Another fantastic wine video but how old was the wine in the video that you were drinking ,do you leave them for about a year or so leaving them is the hardest part for me lol.
The wine was the batch I made and was very drinkable. It definitely improves with 6 months in the bottle so if you make it now, it will be nice in August. A year is even better. Plant parsnips now, harvest after first frost and drink the Summer afterwards!
If you use the type with a cup on the foot, you don't need to. If you use a plain tube, its sensible to put a clothes peg on the tube at the neck of the demijohn to prevent the tube sinking into the sediment
Ill be making parsnip wine around the holidays when they are around in mad abundance. Oh question I have read about starch haze that you xan get in vegetable wines; would you an enzyme to eliminate or reduce that much in the way you would pectolase ? Another Great video 👍🏾
Hi Michele, I've never needed anything to clear starch beyond normal findings at the end of the process. However pectin IS a starch, so I suspect the starch haze you have read about may well be pectin!
Hi Hugh, I have just made two gallons of my usual parsnip recipe and now I have just done demijohns 2 gallons of your recipe just to compare, but truly this is a special wine and looking to compare the results, Do you have a recipe for damsons?
A question. If there is still yeast in the wine, because fermentation stopped because all the sugar was used up, if you added sugar when bottling, would this produce a sparkling wine?
Short answer - probably. Fermentation stops when one or more of the following happens. All the sugar is consumed The alcohol level is high enough to kill the yeast (different yeasts need different abv to die) A stabilizing chemical is added to prevent the yeast from reactivating.
How does it taste? I have been reading recipes and they tell that parsnip always gives you a dessert wine. Is there a way to make a dry wine (sorry but I dislike sweet beverages) Anyway I enjoyed both parsnip wine videos. Cheers from Mexico 🇲🇽
@@EnglishCountryLife it is almost rare in myself to drink Chardonnay, I prefer Syrah or Tempranillo. Only once I tried an Oaked and expensive Chardonnay and I had to give to a friend because I didn’t like. I was very curious about the parsnip wine, I will recommend this video to a neighbor and friends because they like to much whisky and aged agave liqueur. Another question: is there a country wine recipe that can i make at home that could resemble Syrah, Tempranillo, Malbec or gamay?
@@crisritter6481 It's very hard to equate country wines with grape wines because the range of flavours is so much greater. A good blackberry wine is certain to give a Malbec a run for its money.
I've not made it but this is a version of CJJ Berry's recipe from a book that I have www.colchesterhomebrew.co.uk/homebrewingandwinemakingblog/read_32113/grapefruit-wine.html I hear their point on the sugar but you don't want it to end up too acid or dry so I would definitely use more than 1 kilo. Hope tgat helps?
My parsnip wine has cleared very nicely. I can read a newspaper through the carboy (demijohn). But I wonder: you are not back sweetening. I have yet to taste the wine now that it is brut dry. In your experience this wine does not benefit from a little back sweetening? Unlike grape wines, I think that most country wines do. Thoughts? Thanks
Can I use my garden shed to work from wonder if the cold would slow down the process of fermentation what would you say I should do for my first try ever
Hi Roddy 🙂. Temperature is really important for decent fermentation, you need your wine to be around 20C. However if you have power to your shed its possible. There are heat belts & heat pads around to keep your wine warm - but they do need mains power. Hugh
Thanks it’s still got a few bubbles coming through so I’ll happily leave it a while … I bottle wine last year which wasn’t quite finished and the corks blew so I really want to avoid that!
@@EnglishCountryLife I have another conundrum! I have 2 demijohns of raspberry one tastes thin and weak the other smalls great of raspberries but really lacking sweetness… is it a good idea to mix them and leave from a few months and taste again?
Good video but I think you might be able to strain the solids more simply if you either poured the wine from one bucket into a second bucket that held a paint straining bag to collect the fruit and then you squeezed the bag as if you were hand pressing the liquid from grapes in grape wine making. Alternatively you might use the straining bag in the primary fermenter to hold the raisins and simply lift the bag out after active fermentation has ended and again squeeze the bag to press out the wine from the fruit.
There's many ways of doing it and there are certainly fine filtration bags available. I like them in a fruit press when cider making but prefer simple straining for wine. Each to their own 😉
@@EnglishCountryLife ;-) I like my country wines to have an SG of about 1.090 (a potential ABV of about 12%.) That amount of alcohol balances (IMO) the flavors and hint of sweetness I like (after back -sweetening - country wines need more than a perception of sweetness to bring the fruit or vegetable flavors forward enough for me) with the amount of acidity that makes a wine taste bright and fresh (abt 7 g/L)
I am in the process of making your recipe of parsnip wine. Its finished out at 0,990 and is 17.3% and like rocketfuel and a dry sherry. I'm going to leave it in the demijohn to mature for a bit and see if it mellows out. Any advice??
Hi! Dry sherry is a good flavour profile although 17.3 is higher than my norm ( I get 14%ish). It will mature okay in the Demijohn but I generally bottle & lay it down.
@@juliancard6619 Fantastic. Leave it as long as you like in the demijohn to be sure that fermentation is complete, it takes no harm if you leave it an extra couple of months.
I'm looking forward to tasting this delicious looking country wine.. Soon I hope.. How long should I wait to drink it, after corking the bottle? And yes!! I love the sound of your Blackberry Port, and would really love to learn how that's made too. Thanks again for a great channel
Hi there, loving your videos. You have inspired me to restart wine making after 8 years off, with a Parsnip wine. Question though if I may. You didn't mention stabilising the wine with a campden tablet. Is it necessary?
Absolutely addicted to your videos, ACE. 👏🏻
Thanks so much 🙂
Great video for a Sunday afternoon having just pitched my Mandarin wine,brilliant presentation loved the bottling technique I too have been plagued with doubt about oxygenating my wine- but no more thanks for sharing, I’ll be back.
Thank you! Mandarin sounds lovely 🙂
Sounds lush
It makes a really nice dry white
Your instructions are the best I’ve seen on this subject, Thankyou. As I have just taken on a large allotment full of parsnips, this is my next project…….mmmmmm
Thanks so much Susan, do let me know how you get on
ooooooh blackberry port.. yes please
Will do! 😉
I made your blackberry port and elderberry wine last year and both were fantastic... Especially the blackberry! Was great with the Christmas dinner cheese!. I'm doing both again this year but fancy trying something different so parsnip it is!
@@Mr_lee_88 I hope I don't ruin my record!
You've convinced me, I'm going to make a batch.
Totally worth it!
I’m definitely going to try this!!! 😊
It's a favourite here 🤤
Thank you. I tried the port and love them. I will parsnip soon after another batch of port.
So glad you liked the port 🍷
Great video for when I make parsnip wine again as a reminder lovely wine thanks
It really is surprisingly good isn't it?
Superb ,👍👍👍👍👍
Thank you 🥂
Thanks so much for all your advice xx
Any time 🙂
Absolutely fantastic! Thank you for your time and effort 🙏
You're very welcome Paul!
Love your videos 👍
Thanks James, that's very kind
Hi guys! Your brewing videos are my favourite! Made a 5 gal version of your strawberry wine but used some concentrated grape juice as well. It is amazing, thank you! Deffo going to give this a go soon. Would love to see something with rhubarb as well if you possibly could sometime.
That's a cracking idea Lisa, I'll put it on the list! Hugh
@@EnglishCountryLife Please put it high on the list! I have so much rhubarb and there's only so many crumbles and fools you an eat.
@@theborderer1302 🤣
Another great video and another great country wine; it's probably up there in my top 5 wines based on flavour, ease of making, cost and overall drunkabulabilityness. I'm on my second pint of parsnip sherry as we speak!
Hi James! Your sherry making technique was one of your finest videos imo, I keep intending to try that recipe! Hows the job going chap?
@@EnglishCountryLife oh thank you :) Do like the odd glass of sherry :) Job is going well, will message you soon!
Literally cannot wait to give this a go! Bring on some more home brewing Hugh - we have fruit in the freezer ready for action. 😉
As soon as I can find the time I'll get on it!
@@EnglishCountryLife in your spare time - now there’s an interesting concept for a smallholder...! 😂 Whenever you’re able is fine - in spite of our original post we can wait. 😉In the mean time you’re doing wonders for our confidence by making it look fairly straight forward. Purchasing a bit of kit (demijohns etc) next week so we’ll be ready. 👍
@@geoffanddebshipton6797 Honestly, it really is simple 😉
Marvellous! I still have parsnips in the ground and the Easter hols are about to begin...
Do let me know how you get on? Hugh
That's a year sojourning now. So: the colour and clarity are the same as yours and it's very alcoholic. I can't compare its flavour. It's pleasant: sweet, almost sherry-like with a mild liquorice component. I'm going to leave it until Christmas to see how it develops. Cheers!
A rich full red wine would be nice as would the blackberry port. Great videos always enjoy when a new video released
I'll do both this year if I can! Hugh
That looks marvellous, I think I may have to try growing some parsnips, they are expensive and weedy looking here in Spain.
On a side note, I have just received my spiral cold smoker from AliExpress,so went looking for fuel and couldn't find anything but super expensive hickory chips.
So I pulled some olive prunings from the pile and spent twenty minutes with a surform to make enough 'sawdust' to fill it, tomorrow I am going to convert one of those blue PE barrels into a smoker according to your plan and then Monday a load of pork belly is going to be my first experiment.
Your video was so clear and simple, so thanks for that as well as this wine recipe.
Genius with the surform! I've done similar things with the table saw. Never tried olive as a smoking wood so do please let me know how it turns out? Hugh
@@EnglishCountryLife An update on the olive wood smoking.
I finally had an opportunity to light up my smoker yesterday, the smoker is a copy of your design (more or less) but made from a blue HDPE drum as I already had it.
I thought I would keep it simple for a first attempt, so just bought 8 one centimetre thick slices of streaky pork, here it is quite lean and much less fatty than I remember in the UK.
I gave the slices a light rub with salt and hung them in the top of the smoker, lit the sawdust and waited.
The whole spiral of sawdust burned through in about 3 1/2 hours so I refilled it and packed the dust tighter to slow it down, that gave me about an hour longer so 8hrs in total. The meat looked perfect to me and my wife who is Russian and loves all smokey foods took it away to cook on a grill in the oven.
It was outstanding! One of my best first time tries at anything, we sat in the evening sun with a cold beer and some of the tastiest meat that I can remember eating.
I am going to try actually curing next time and we have plans for smoking chicken and fish.
Thanks for inspiring me to get off my bum and actually do something I had been thinking about for years.
If you have difficulties on finding olive or almond, let me know and I can send you some. Chris
@@chrisosh9574 That's outstanding Chris & it sounds delicious! Now that you have your method sorted, there will be no stopping you 😉. Hugh
I'm halfway through the strawberry wine recipe and I'm already looking at the price of parsnips from my local supermarket (at 84p a kilo it makes this parsnip wine a very cheap option). More demijohns needed but I'm hooked, I'm thoroughly hooked! Thanks again Hugh (the strawberry is bubbling away in the demijohns now and smelled amazing when I was racking off).
Fantastic Dean, I'm so pleased! Do take a look at the Blackberry Port too if you haven't already as they are just coming in to season & it covers how to adjust sweetness. Hugh
ruclips.net/video/WrQ1iKTHBq4/видео.html
@@EnglishCountryLife Indeed, I'd already downloaded the pdf recipe for the blackberry port. Just trying to find somewhere locally I can pick them as they're very expensive from the shops. Keep the videos coming Hugh, they're great!
@@exhornnerd Thanks Dean. Working on something a little different for Friday - Sloe Jelly. Like redcurrant jelly but better - fantastic with meat!
Great video, already made a parsnip wine but will definitely use this recipe. Would love to see the blackberry port, have loads of blackberries in the freezer from last season.
Me too Zoe, I'll certainly get to that recipe as soon as I can! Hugh
Great video as always. I’ll be buying parsnips at the farmers market to give it a go. Parsnips might even make my growing list if all goes well! I’d love to see a video on your blackberry port, getting thirsty already!
Drop me a note if you want to try growing ever Ash, I'll send you some of our seed
@@EnglishCountryLife thank you, that’s a very kind offer. I’ll make sure and report back how my brewing adventure goes :)
Update - sampled now, almost desert wine but mellowing overtime to something spectacular, delicious!
Fabulous 😍, it sounds like you got it spot on!
I must try this. Would the same methods work for other vegetables, such as making a pumpkin or carrot wine?
I really can't see why not. You might need to adjust the amount of sugar as carrots are more naturally sweet but it will be a small tweak.
Good evening Hugh.
We love your wine videos and Our first batch of parsnip wine is almost done and looking fantastic.
Can I ask what is your preferred brand of finings?.
Thankyou
That's really kind of you - thank you 🙂. This is the stuff that I use. There's enough in there for a lot of batches!
amzn.to/3P5tCLQ
@@EnglishCountryLife
Thankyou for taking the time to reply Hugh.
We saw this product but it states it’s to be used within 1 month of opening and as it does a lot,we thought we’d be throwing a lot of it away……do you think it would still be ok to use after 1 month?.
@@2mickyp I have used it longer Mick & it seemed to work fine. This is the right amount for a single batch
amzn.to/3P6NoGO
@@EnglishCountryLife
Thank you so much for your help Hugh.
Take care.
@@2mickyp Any time Mick 🙂
Love your videos - other channels show degassing the wine - not seen you do this so is it unnecessary?
It's not necessary for this particular recipe
@EnglishCountryLife I have made a few wine kits now and love them, but watched and rewatched your Parsnip Wine vol 1&2 many many times, looking for that buttery wine every bit as good as a great chardonnay. So I have a brew following your recipe on the go and wondering is this drinkable off the bat, thinking 2 weeks first stage, 4 weeks second stage, open up or do you leave it for longer to get that spectacular experience?
It's certainly drinkable straight away, but it will improve for being laid down. I suggest trying some straight away but also keep some bottles back so you can judge for yourself
@@EnglishCountryLife Wow thank you for your prompt reply, very much appreciated and will report back in due course 🙂
I only drink red wine but I'm tempted to give this a go, you sell it well ;) would love to see more wine making videos, we do beer and cider but I've not dived into wine making yet!
How about a good elderberry wine recipe later in the year? I could put together a shopping list for new wine makers? Hugh
@@EnglishCountryLife That would be fabulous! Thank you. I've been going through your wine playlist, very much appreciate the clear instruction and your enthusiasm for country wine. Looking forward to giving it a go.
@@nenemaria-cornfieldsgarden Thank you! I've got a few wine videos planned so whilst filming them, I'll try to film some extra footage to do a "basic equipment" video just for you 🙂
Hugh
@@EnglishCountryLife Brilliant, thanks. I've got demijons, air locks etc for cider and beer making but yes, it would be good to know what extras are needed specifically for wine.
Hi there, loving your videos. You have inspired me to restart wine making after 8 years off, with a Parsnip wine. Question though if I may. You didn't mention stabilising the wine with a campden tablet. Is it necessary?
@@Darth_Knowles Hi, it isn't needed for this recipe, it fully ferments out
@@EnglishCountryLife thank you very much! You ask for ideas in the comment section. I would like to try other winter wine flavours BUT I now live in Australia, we have different produce here. Any ideas would be appreciated.
@@Darth_Knowles Do you have blackberries there? They make wonderful wine
@@EnglishCountryLife unfortunately the Western Australian gov have declared it a weed and it's very hard to find. I'm British (Skegness) originally. Want to explore local flavours. The popular brewers drinks here are beer and mead. Country wines don't tend to exist so I'm trying to start a fad!
We are right on the Wash between Boston & Skegness!
Really great recipe & video ... waiting for mine to clear. Mine is quite a lot lighter coloured which I guess is to do with the strength of the tea? I wonder what finings you use when needed? I have tried Betonite on another wine with no sucess at all.
Thanks Nigel! The Finings that we use (and all the other stuff for beer and wine making) are in this list on our Amazon store front
www.amazon.co.uk/shop/englishcountrylife?listId=23V2Q61BOYZOC&ref=inf_list_own_englishcountrylife_cp
The tea and the raisins use will affect the colour. Hugh
Looking forward to trying this recipe! Do you ever age country wines in oak? Does it add to or overpower the delicate flavors?
I have, as for whether I should, it depends. Elderflower is so light and floral that I would never oak it. But some tannin would really suit this parsnip 🙂
Not to sound too eager, but I *need* to see your Blackberry Port video. ASAP.
(it sounds amazing)
I have the fruit in the freezer. I really need to carve out some time to get it made! Hugh
Nice! I'm definitely going to have a go at making this.
How long should you keep it after bottling before drinking it?
At least an hour mate 😁
Seriously, it'll be ready for drinking in few months!
@@EnglishCountryLife Thanks Hugh!
Just put my parsnip wine into demijohn after primary fermentation had ceased. Within a few minutes I have a scum on the top of the wine. What can I do? Does it need to be filtered again? Thank you x
@@helenlovatt268 That's a new one on me tbh, I'm not sure what would cause that. I assume that there was no scum before you put it in the demijohn?
I had sterilised all the equipment beforehand. Should I put it through the muslin again? I am completely new to winemaking and it smells so delicious I don't want it to spoil😢 Love watching your videos x
@@helenlovatt268 Honestly Helen It's not something I've seen. I doubt it was an infection as it wouldn't form a film that quickly. Possibly a residue left in the demijohn? I would keep fermenting and hope for the best
@@EnglishCountryLife Thanks for your reply. I will continue and see how it turns out. Keep up the brilliant videos x
Decided to strain it again and it's fine. Must have been sediment getting through the muslin.
I admit, i did squeeze it 😢
Another fantastic wine video but how old was the wine in the video that you were drinking ,do you leave them for about a year or so leaving them is the hardest part for me lol.
The wine was the batch I made and was very drinkable. It definitely improves with 6 months in the bottle so if you make it now, it will be nice in August. A year is even better. Plant parsnips now, harvest after first frost and drink the Summer afterwards!
Do you put a Campden tablet in wine after fermentation thank you
Not with parsnip wine, no 🙂
When you siphon do you put anything in demi John neck too keep siphon in place please 🙏
If you use the type with a cup on the foot, you don't need to. If you use a plain tube, its sensible to put a clothes peg on the tube at the neck of the demijohn to prevent the tube sinking into the sediment
@@EnglishCountryLife many thanks 😊
Ill be making parsnip wine around the holidays when they are around in mad abundance. Oh question I have read about starch haze that you xan get in vegetable wines; would you an enzyme to eliminate or reduce that much in the way you would pectolase ? Another Great video 👍🏾
Hi Michele, I've never needed anything to clear starch beyond normal findings at the end of the process. However pectin IS a starch, so I suspect the starch haze you have read about may well be pectin!
@@EnglishCountryLife thank you
Hi Hugh, I have just made two gallons of my usual parsnip recipe and now I have just done demijohns 2 gallons of your recipe just to compare, but truly this is a special wine and looking to compare the results,
Do you have a recipe for damsons?
Hi Mike,
I often do a bullace wine which is very similar. I could film it if you like?
Hugh
@@EnglishCountryLife Hi Hugh yes that would be good if you can,
A question. If there is still yeast in the wine, because fermentation stopped because all the sugar was used up, if you added sugar when bottling, would this produce a sparkling wine?
Short answer - probably. Fermentation stops when one or more of the following happens.
All the sugar is consumed
The alcohol level is high enough to kill the yeast (different yeasts need different abv to die)
A stabilizing chemical is added to prevent the yeast from reactivating.
How dry is this wine Hugh? I prefer a demi-sec. Could this be done by adding more sugar, or would I just end up with a very dry rocket fuel?
The best way to adjust sweetness is to stabilise and back sweeten. Part 2 of the blackberry port video explains the process 🙂
How does it taste? I have been reading recipes and they tell that parsnip always gives you a dessert wine. Is there a way to make a dry wine (sorry but I dislike sweet beverages)
Anyway I enjoyed both parsnip wine videos.
Cheers from Mexico 🇲🇽
Hi Cris this is a dry recipe, surprisingly oaky and full bodied - close to a Chardonnay
@@EnglishCountryLife it is almost rare in myself to drink Chardonnay, I prefer Syrah or Tempranillo. Only once I tried an Oaked and expensive Chardonnay and I had to give to a friend because I didn’t like. I was very curious about the parsnip wine, I will recommend this video to a neighbor and friends because they like to much whisky and aged agave liqueur.
Another question: is there a country wine recipe that can i make at home that could resemble Syrah, Tempranillo, Malbec or gamay?
@@crisritter6481 It's very hard to equate country wines with grape wines because the range of flavours is so much greater. A good blackberry wine is certain to give a Malbec a run for its money.
I have a huge box of grapefruits ….any ideas re grapefruit wine?
I've not made it but this is a version of CJJ Berry's recipe from a book that I have
www.colchesterhomebrew.co.uk/homebrewingandwinemakingblog/read_32113/grapefruit-wine.html
I hear their point on the sugar but you don't want it to end up too acid or dry so I would definitely use more than 1 kilo.
Hope tgat helps?
My parsnip wine has cleared very nicely. I can read a newspaper through the carboy (demijohn). But I wonder: you are not back sweetening. I have yet to taste the wine now that it is brut dry. In your experience this wine does not benefit from a little back sweetening? Unlike grape wines, I think that most country wines do. Thoughts? Thanks
Hi Bernard. Back sweetening is really a matter of taste but if you prefer a medium to sweet wine there is absolutely no reason not to sweeten it
Can I use my garden shed to work from wonder if the cold would slow down the process of fermentation what would you say I should do for my first try ever
Hi Roddy 🙂. Temperature is really important for decent fermentation, you need your wine to be around 20C. However if you have power to your shed its possible. There are heat belts & heat pads around to keep your wine warm - but they do need mains power. Hugh
Blackberry Port pleeeeease! 🙏🏻
Okay William, I gave the fruit, just need to find the time!
Can you put raisins in a rhubarb wine fermentation
I don't see why not
Thanks love your channel magic .
Do you top with water in demi John when you have filtered parsnip wine
I don't as it tends to dilute the flavour
@@EnglishCountryLife I won't either cheers 👍
Roughly how long will secondary fermentation take?
It really does vary but c. 2 weeks. If you aren't sure, just wait longer - it will do no harm if you wait an extra 2 weeks
Thanks it’s still got a few bubbles coming through so I’ll happily leave it a while … I bottle wine last year which wasn’t quite finished and the corks blew so I really want to avoid that!
@@janemariawilliams Definitely leave it. So long as there's plenty of water in the airlock it's fine for many more months
@@EnglishCountryLife I have another conundrum! I have 2 demijohns of raspberry one tastes thin and weak the other smalls great of raspberries but really lacking sweetness… is it a good idea to mix them and leave from a few months and taste again?
Good video but I think you might be able to strain the solids more simply if you either poured the wine from one bucket into a second bucket that held a paint straining bag to collect the fruit and then you squeezed the bag as if you were hand pressing the liquid from grapes in grape wine making. Alternatively you might use the straining bag in the primary fermenter to hold the raisins and simply lift the bag out after active fermentation has ended and again squeeze the bag to press out the wine from the fruit.
There's many ways of doing it and there are certainly fine filtration bags available. I like them in a fruit press when cider making but prefer simple straining for wine. Each to their own 😉
@@EnglishCountryLife Planning on making your parsnip wine. It's one country wine that is in my "must do" list.
@@kb2vca Its a great wine imo. Feel free to adjust quantity of sugar & raisins to get the finish that you prefer
@@EnglishCountryLife ;-) I like my country wines to have an SG of about 1.090 (a potential ABV of about 12%.) That amount of alcohol balances (IMO) the flavors and hint of sweetness I like (after back -sweetening - country wines need more than a perception of sweetness to bring the fruit or vegetable flavors forward enough for me) with the amount of acidity that makes a wine taste bright and fresh (abt 7 g/L)
@@kb2vca For 12% I'd suggest try 1kg of sugar
I am in the process of making your recipe of parsnip wine. Its finished out at 0,990 and is 17.3% and like rocketfuel and a dry sherry. I'm going to leave it in the demijohn to mature for a bit and see if it mellows out. Any advice??
Hi! Dry sherry is a good flavour profile although 17.3 is higher than my norm ( I get 14%ish). It will mature okay in the Demijohn but I generally bottle & lay it down.
Would you add a crushed Campden tablet after the first racking?
I assume you ask whether to stop fermentation? If so, its not necessary in this recipe, you can just let it ferment out 🙂
Excellent, thanks. Really enjoyed the video and learnt a lot. Will be transferring the must you a demijohn tomorrow.
@@juliancard6619 Fantastic. Leave it as long as you like in the demijohn to be sure that fermentation is complete, it takes no harm if you leave it an extra couple of months.
When you clean your fermentation bucket with egg cup of bleach how much water do you use .
I fill it completely, let it stand for 10h15 minutes then rinse twice
@@EnglishCountryLife thank you
Is there a written recipe for this?
It's on the screen at the end of the Part 1 video 🙂
ruclips.net/video/sVL4yU6sRB8/видео.html
Can you buy parsnip wine
I've never seen it for sale
Okay thank you 😊
I'm looking forward to tasting this delicious looking country wine.. Soon I hope.. How long should I wait to drink it, after corking the bottle?
And yes!! I love the sound of your Blackberry Port, and would really love to learn how that's made too. Thanks again for a great channel
Hi Karen 👋. Its drinkable straight away but if you can wait till Summer, its even better! Hugh
Hi there, loving your videos. You have inspired me to restart wine making after 8 years off, with a Parsnip wine. Question though if I may. You didn't mention stabilising the wine with a campden tablet. Is it necessary?
Not with this recipe, it ferments out fully