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State of Play

The carrot wine is bubbling away happily, and some parsnips will be going on the boil tonight. Still to bottle we have another three gallons of mead, a gallon of peppermint mead, so plenty to go.

Polyscience® - The Smoking Gun Promo Pack (Includes 5 x 500ml pots of wood chips)

Polyscience┬« – The Smoking Gun Promo Pack (Includes 5 x 500ml pots of wood chips)

I do have a plan for the remaining mead. While some of it will be diluted with another few gallons of the raw spirit I’m going to put some aside and try an experiment. In the worst case, I’ll waste a few gallons of mead. Best case, I’ll be inventing (okay, probably not inventing as I’m sure it’s been done before – I’ve just not heard of it) smoked mead. I’ve wanted one of these things for a while anyway, and this seems the perfect excuse. No idea whether it’ll work but that’s what experiments are for.

On the bottling front there has been some rather significant progress. A picture is supposed to be worth a thousand words, so it’ll be easier to explain with the below than going into purple prose.

In order from left to right: diluted mead, more diluted mead, pineapple-rum thing, more pineapple-rum thing, kiwi, lychee, parsnip, more parsnip, mushroom

In order from left to right: diluted mead, more diluted mead, pineapple-rum thing, more pineapple-rum thing, kiwi, lychee, parsnip, more parsnip, mushroom

 
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Posted by on March 21, 2014 in Bottling, Uncategorized

 

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Peculiar Parsnip Potation

Peculiar Parsnip Potation label

Peculiar Parsnip Potation label

Recipe

2kg parsnips

1.5kg castor sugar

water to two gallons

wine yeast

juice of 1 lemon

Firstly I should mention that potation is a real word. Honestly. And the alliteration just wouldn’t work without it. Then I’ll move on to how it was actually made.

I’ve heard it mentioned, quite a bit, that parsnip wine is the king of homebrews. Naturally I had to try this and so among our large stock of ingredients were a number of parsnips (2kg of the things). These were peeled and chopped by my loyal assistant, then thrown in to boil for a while. After boiling they were liquidised, shoved into a muslin bag and violently strained so that every drop of juice and flavour was removed. The final liquid was taken, a kilo and a half of castor sugar dissolved into it and added to a must bucket along with some wine yeast.

There was a surprising amount after this, so it was all topped up to make two gallons in total and set off fermenting – which it has been doing rather eagerly and happily. After one week we racked it (with a little taste to see how it was going of course) and were pleasantly surprised by a sweet, yet savoury parsnip flavour. Since it’s still bubbling merrily away there’s obviously quite a while to go but I hold out high hopes for this one.

 
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Posted by on February 11, 2014 in Experimental, Recipe, Wine

 

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New Batch

image

The mass of raw ingredients.

So here we go, ramping into production. What you see here are 6 litres of pinapple juice (which is going towards a rather experimental pineapple-rum concoction), 12 litres of red grape juice, 6 litres of apple juice (going towards appleade once the champagne yeast turns up), 2 kilos of parsnips, 2 kilos of beetroot, 2 kilos of mushrooms, 2 kilos of lychee and 2 kilos of kiwi.

Of course there were also the mandatory lemons, and a lot of sugar, but they’re barely worth mentioning.

The parsnip, pineapple and lychee recipes will be up soon and everything should be on to brew by the end of the week. Just sitting in a house full of boiling parsnip and lychee smell, with a bucket full of pineapple just waiting for some dissolved demarara sugar and turbo yeast. Some odd looks were received at the supermarket, but I’ll show them – I’ll show them all!

 
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Posted by on February 2, 2014 in Ingredients

 

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