This year, has been, a funny ol' year, but none more than the size of some of my parsnips.
No idea what's going on with them!
Anyway, in keeping with trying to make different wines from various homegrown/allotment grown produce, today's adventure is parsnip wine.
For whatever reason, I decided to venture one step further than previous attempts at homebrew and start to get a little more scientific about the whole thing. Let's see where this ends up!
It all started with a friend of mine posting a photo' of their parsnips on their facebook page and someone suggesting making wine, which then led me to Googling recipes.
I decided to settle on this one:
https://www.brewbitz.com/pages/parsnip-wine-recipe
However, the line which got me was this one:
If the parsnips are very sweet, you may want to check the Specific
Gravity of the Parsnip juice before adding the sugar and amend the
quantity of sugar to get the finished wine to the desired %ABV
And down the rabbit hole I entered ....
Apparently, it's not enough to follow a recipe, I need to actually know how the ingredients are going to perform (this, came at a point when I was bottling up 2 different damson wine recipes, one tasted raw but alcoholic, the other far less alcoholic ... which I'd actually remembered to take the OG of .... 7.8% apparently .... should be reasonable for afternoon quaffing!)
So, now I needed to take the OG for the parsnip must, before I added sugar .... and then adjust accordingly, I've no idea whether I've done it right, or not, but this is the site I used for doing this calculation:
https://www.beer-wine.com/adjusting-specific-gravity
In a nutshell, I measured the OG, and then subtracted that figure from the %age I want to end up with and multiply by some random number, dance round the room on one leg and hope.
OG: 1.020
Alcohol content desired: 12.7% (as the chart didn't offer me 12.5%
Means I added 700g of sugar.
Which is a lot less than the 3lbs the recipe was indicating I should add.
Will report back ... in 6 months!
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