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Parsnip Wine

Ingredients

  • 5 1/2 lbs. parsnips
  • 2 Tbsp. citric acid
  • pectic enzyme
  • yeast and nutrient
  • 3 lbs. sugar

Clean the parsnips, then boil them in 1 gallon of water until tender (not mushy) slowly strain into a bucket. Add 3 lbs. of sugar to a gallon. Add citric acid. Boil and simmer for 3/4 hour. Pour into fermenter. When cool add yeast, nutrient and pectic enzyme.

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