|The Fruit & Veg stall where I bought parsnips|
I bought my parsnips on 8th February from Kirkgate Market. I was in town anyway because I had a WYSO meeting with Jude & Katie (which ended with me sitting in Leeds Town Hall listening to the BBC Phil rehearse the Romeo & Juliet Overture) followed by the last night of playing in the pit for Don Giovanni. So I went to one of the Fruit & Veg stalls and bought the 2 lbs of parsnips required for this wine. My server looked about 14 - and very probably he was. I think 14 year-olds are allowed to have Saturday jobs.
|Prunes & Parsnips|
Whilst I meant to make the wine on Sunday I delayed it until Monday 10th February, which I had taken off from work to recover from a week of Mozart. I cut the parsnips into small pieces and boiled them in 8 pints of water for 20 minutes (bringing the parsnips in cold water up to the boil rather than putting them directly into the boiling water).
|Weighing the ingredients|
I sliced up 8 oz prunes into three or four pieces per prune and put these into my bucket along with 2 lbs 12 oz sugar. Once the parsnips had finished boiling I poured the water into the bucket, leaving the parsnips to one side. Claire used a small selection of these to make a curried mashed parsnip dish, which was rather good.
|Chopping the parsnips|
In the evening, after an Airedale Symphony Orchestra rehearsal, I put in a teaspoon each of yeast, nutrient and pectolase and then pretty much ignored the wine until Saturday morning, 15th February. That was when I put the wine into its demijohn. As the only thing to sieve out was the prunes, I did not bother with a colander. It was not a long process. The amount of water used was just about perfect and I now have a demijohn full of the brownest of wines.
|The brownest of wines|
By racking on 12th April 2020, this had cleared beautifully and needed little additional sugar. I dissolved 1 oz in half a pint of water and poured this in.
If you want to see how this wine turned out, click here.