Parsnip and Banana Wine
From Cunnan
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Ingredients
- 5LB (2.25K) freshly dug parsnip
- 2LB (.9K) bananas (including skins
- 3.5LB (1.5K) sugar
- ½ OZ (15G) citric acid
- ½ PINT (2.85ML) strong cold tea
- 7 ½ PINTS (4.25 Litres) water
- Yeast nutrient and acitvated wine yeast
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Method
Scrub and thinly slice parsnips and boil slowly until tender, then pour the extract over the chopped bananas and skins. Add the sugar and stir until dissolved. When cool add the citric acid and strong tea, introduce the activated wine yeast and nutrient and ferment on the banana pulp for 10 days. Strain into fermentation vessels. Fit airlock and allow to ferment in the normal way, racking into clean jars when it clears.
