3 Lbs (1.35 Kgs) Parsnips

285 ml. White Grape Concentrate

2 Lbs (1 Kg.) Sugar

1.5 teasps. Tartaric Acid

1 teasp. Yeast Nutrient

1 teasp. Pectic Enzyme

0.5 teasp Tannin

Sherry Yeast

Method.

Scrub parsnips and cut into chunks. Simmer in 2 pints (1.1 Litres) of water for 15 mins. (approx.). (Just tender when forked.)

Strain into a bucket, add sugar, 4 pints (2.2 Litres) of cold water, the grape conc. and stir well to dissolve the sugar. Add the remainder of the ingredients, stir well and transfer to a demijohn. Prepare yeast as per instructions on packet and add. Keep at room temperature.

After about 10 days, top up demijohn with water and ferment to completion. Rack as required but DO NOT ADD CAMPDEN TABLETS! Keep for at least 12 months.