Turnip/swede/winter radish wine???

[SueSteve]

I picked lots of turnips, swede and winter radish last week. I am in the process of making turnip wine, but might throw in a couple of swede as well (to use them up).
I have discovered that one of the swedes is in fact a radish!! So I was wondering about throwing this in as well.
Am I mad? Or should I just pop it in the next stew?

And for future reference (as I have loads of winter radish still in the ground!) has anyone made winter radish wine?? (they radish are the big german black ones)
Thanks,
Sue

[MKG]

Interesting! The fact that a Google search on radish wine brings your own post almost to the top of the list should tell you everything you want to know. It can't happen very often!

There are a few turnip wine recipes around (but not many) but, as I never make wine from vegetables, I can't be of any help - except to say that turnips and swedes are packed full of starch so, unless you're using a starch-reducing enzyme, you're liable to end up with a very diffucult haze in the finished product.

Best of British!

Mike

[SueSteve]

Thanks Mike and Susie.
I decided to leave out the radish, I put it in an orange stew instead (with red lentils and squash).
I have boiled up the Turnips and Swede, at teh moment it's cooling with the sugar in the 'bin'.
Will have to remember to post how I get on!
I did Parsnip last year, and although lots of people said it would not clear, it cleared suprisingly quickly, and was a very strong, but nice drink!
The one I have the problem with is the pear, it is so cloudy, and now been 2 years. I added some pectic enzyme this morning, to see if that would d anything, will leave it a week, and then try some egg shell, and if that doesn't work, it can be put into the depths of the garage for a year or so!

[MKG]

Your pear wine haze probably is, as you suspect, pectin. A pectic enyme should clear it but you'll need at least twice as much as you would have done if you'd put it in at the start (it doesn't like alcohol). Failing that, a haze never hurt anyone - drink it from a coloured glass!

Mike

[SueSteve]

Thanks Mike.
I have added pectic enzyme, 3 tsps for now, I am swishing it around everyday and it seems to be clearing form the bottom up. So after a week I might add more enzyme until it clears!

Also spent 3 hours picking yesterday, have sloes prepared and ready to start a sloe wine today, made some Sloe Rum last night with some Organic clear Rum. Have around 3Kg Hawthorn berries, a carrier bag full of crab apples, 1.5Kg of rosehips for mead.
Loving this time of year, so many free fruits in the hedgerow!

[prison break fan]

I really like the idea of the coloured glass! Off to the charity shop! pbf.