|The base ingredients|
|Half the parsnips chopped up and in the pan|
|All the prunes and sugar|
I added the yeast and a bit more than a teaspoon each of nutrient and pectolase the following morning (Monday). Whilst the wine was in its bucket the aroma was pure parsnip - not something I remember from previous batches. I stirred it once or twice a day and put the wine into its two demijohns on Friday evening, 9th February. To avoid liquid frothing through the air trap and all over the kitchen, I left a large gap in each demijohn, storing excess wine in a bottle. Saturday morning I started the topping up process, which will probably take a few days.
This is, by far and away, the brownest of all my wines.