4 Ib. parsnips

8 oz. raisins

3 1/4 Ib. sugar

1 gallon water

Rind and juice of 2 large lemons and 2 Seville oranges

Pectozyme

Nutrient

Sherry yeast

This wine is best made in January when the parsnips have been well frosted and the seville oranges are available. The parsnips should be scrubbed thoroughly to remove all trace of dirt and any rusty portions should be cut out. They should then be cut up small and gently boiled until they are just soft. The liquor should then be strained on to the chopped raisins, the fruit rinds and 29 Ib. sugar, preferably Demerara sugar to add to the flavour. When cool the fruit juice, the nutrient and the fermenting yeast should be added. Ferment for five days, then strain out the raisins and fruit rinds and continue the fermentation for as long as possible, using the remaining three portions of 4 oz, sugar each time the S.G. falls below 1.010. Don't forget to rack this wine three times during maturation and, like all other dessert wines, it needs to be kept for two years before it reaches full maturity. Like elderberry wine it is a very old favourite.