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I have over 4 pound of parsnips and over 6 pound of bananas and would like to make wine out of them, do any of you have recipe for either of them?

Oh can't you roast those neeps? Banana custard anyone?

I don't have a receeep, but some clever SSF'er, will I am sure.

The OH is just starting out making wine so roasting and custard are out

Oh well, I guess the wine will be great! I love roast parsnips and could easily eat a few pounds of them.

Parnips dripped in honey and roasted ...
Wine?
I'll dig out the CJJ Berry book for some recipes ...

The Chili Monster wrote:Parnips dripped in honey and roasted ...
Wine?

Or coated in grated parmesan mixed with flour and seasoned lightly with salt and pepper... and then roasted! Double YUM.

can't get them out here and havent got enough garden to grow them in (parsnips, that is) can't find swede or turnip either

legendaryone wrote:I have over 4 pound of parsnips and over 6 pound of bananas and would like to make wine out of them, do any of you have recipe for either of them?

Banana wine

Ingredients

• 3 pounds bananas
• 1 1/2 cups raisins
• 5 cups demerara sugar
• Juice of 2 lemons
• 1 ounce ginger root, bruised
• 1 ounce whole cloves
• Cinnamon stick
• 2 campden tablets
• Water
• 1 package champagne yeast

Method

1. Peel and slice the bananas, retaining half the skins.
2. Coarsely chop the retained skins.
3. Place the sliced bananas and chopped skins in a large pan with six cups of water. Bring to a boil, then back off the heat and simmer for 30 minutes.
4. Place the sugar, raisins, lemon juice, ginger root, cloves, cinnamon and campden tablets into a clean and sterilised fermenting bucket.
5. Pour the hot banana liquid through a strainer to remove the pulp and into the fermenting bucket. Take care with the hot liquid.
6. Stir the liquid thoroughly, then add enough clean, cold water to make one gallon of liquid.
7. Leave the liquid to stand overnight, covering it with a clean muslin or teatowel.
8. Siphon off about a cup of the liquid in a screw-top jar, add a sachet of wine yeast and shake vigorously. Leave to stand in a warm place for about an hour (until frothing starts).
9. Pour the yeasty liquid into the fermenting bucket and stir well.
10. Leave for five days in a warm room, stirring once a day. Keep the bucket loosely covered with cloth. (You will get a lot of foam and the bucket may overflow, so make sure it's either inside another bucket or somewhere where spillages won't matter. Also, remember that it will stink.)
11. After five days, siphon into a clean and sterilised one-gallon demi-john, being careful not to disturb the sediment. Make up to volume with sugar syrup (half a cup of sugar to a cup of boiling water, then cooled). Attach an airlock and ensure a good seal between bung and demi-john, and airlock and bung.
12. After three weeks, siphon off the banana wine into another clean, sterilised demi-john without disturbing the sediment and top up with sugar syrup before attaching an airlock.
13. Rack every three months for a year. At each racking, add sugar syrup until the fermentation does not start when the sugar is added (this ensures a sweet banana wine).
14. If wine is clear after 12 months, bottle. If not, rack without adding sugar syrup and leave for another three months.
15. Condition in the bottle for at least three months.

WARNING: This is very, very strong wine due to the method of constantly adding sugar syrup until the fermentation stops.

This recipe came from an ex-girlfriend and, IMO, is like mixing a synthetic banana ester with raw alcohol and chemical sweeteners. It's overly sweet, has a strange cinnamon aftertaste and leaves a prodigous headache. She liked it though!

Thanks Stonehead.

I have read somewher (perhaps on here?) that banana skins can make it have a nasty taste. I have some banana wine on the go (not the same recipe as Stoneheads) and it is almost liqueur like, its really thick - scrummy too!

Cat, what about looking on ebay for seeds for turnips and swedes? Ive bought from there before for things that I cant find over here - the postage is very little as they weight nothing.

Parsnip Wine - http://winemaking.jackkeller.net/reques69.asp

Thanks chadspad.

No worries

chadspad wrote:I have read somewher (perhaps on here?) that banana skins can make it have a nasty taste. I have some banana wine on the go (not the same recipe as Stoneheads) and it is almost liqueur like, its really thick - scrummy too!

Cat, what about looking on ebay for seeds for turnips and swedes? Ive bought from there before for things that I cant find over here - the postage is very little as they weight nothing.

Parsnip Wine - http://winemaking.jackkeller.net/reques69.asp

It needs the banana skins for the tannin (which the yeast needs). If you don't put banana skins it, you'll have to add tannin in another form (cold tea, crab apples, etc).

Oh, and there's a banana wine thread on Homebrewtalk. Note that they're talking about a dry banana wine recipe, not a sweet one.

thanks chadspad, I'll try ebay once we've moved house (though God knows when that'll be. Final date for the moment is end of december 2007)

Blimey, thats a long wait! Are u having to rent then? Is that normal time for property sale in Italy?