Absolutely addicted to your videos, ACE. 👏🏻

@EnglishCountryLife

2 ай бұрын

Thanks so much 🙂

Update - sampled now, almost desert wine but mellowing overtime to something spectacular, delicious!

@EnglishCountryLife

10 ай бұрын

Fabulous 😍, it sounds like you got it spot on!

Thank you. I tried the port and love them. I will parsnip soon after another batch of port.

@EnglishCountryLife

Жыл бұрын

So glad you liked the port 🍷

Your instructions are the best I’ve seen on this subject, Thankyou. As I have just taken on a large allotment full of parsnips, this is my next project…….mmmmmm

@EnglishCountryLife

2 жыл бұрын

Thanks so much Susan, do let me know how you get on

Sounds lush

@EnglishCountryLife

Жыл бұрын

It makes a really nice dry white

Thanks so much for all your advice xx

@EnglishCountryLife

Жыл бұрын

Any time 🙂

I’m definitely going to try this!!! 😊

@EnglishCountryLife

4 ай бұрын

It's a favourite here 🤤

Great video for when I make parsnip wine again as a reminder lovely wine thanks

@EnglishCountryLife

Жыл бұрын

It really is surprisingly good isn't it?

Love your videos 👍

@EnglishCountryLife

3 жыл бұрын

Thanks James, that's very kind

Absolutely fantastic! Thank you for your time and effort 🙏

@EnglishCountryLife

2 жыл бұрын

You're very welcome Paul!

Another great video and another great country wine; it's probably up there in my top 5 wines based on flavour, ease of making, cost and overall drunkabulabilityness. I'm on my second pint of parsnip sherry as we speak!

@EnglishCountryLife

3 жыл бұрын

Hi James! Your sherry making technique was one of your finest videos imo, I keep intending to try that recipe! Hows the job going chap?

@HappyHomestead

3 жыл бұрын

@@EnglishCountryLife oh thank you :) Do like the odd glass of sherry :) Job is going well, will message you soon!

Superb ,👍👍👍👍👍

@EnglishCountryLife

Жыл бұрын

Thank you 🥂

You've convinced me, I'm going to make a batch.

@EnglishCountryLife

2 жыл бұрын

Totally worth it!

Hi guys! Your brewing videos are my favourite! Made a 5 gal version of your strawberry wine but used some concentrated grape juice as well. It is amazing, thank you! Deffo going to give this a go soon. Would love to see something with rhubarb as well if you possibly could sometime.

@EnglishCountryLife

3 жыл бұрын

That's a cracking idea Lisa, I'll put it on the list! Hugh

@theborderer1302

3 жыл бұрын

@@EnglishCountryLife Please put it high on the list! I have so much rhubarb and there's only so many crumbles and fools you an eat.

@EnglishCountryLife

3 жыл бұрын

@@theborderer1302 🤣

Literally cannot wait to give this a go! Bring on some more home brewing Hugh - we have fruit in the freezer ready for action. 😉

@EnglishCountryLife

3 жыл бұрын

As soon as I can find the time I'll get on it!

@geoffanddebshipton6797

3 жыл бұрын

@@EnglishCountryLife in your spare time - now there’s an interesting concept for a smallholder...! 😂 Whenever you’re able is fine - in spite of our original post we can wait. 😉In the mean time you’re doing wonders for our confidence by making it look fairly straight forward. Purchasing a bit of kit (demijohns etc) next week so we’ll be ready. 👍

@EnglishCountryLife

3 жыл бұрын

@@geoffanddebshipton6797 Honestly, it really is simple 😉

A rich full red wine would be nice as would the blackberry port. Great videos always enjoy when a new video released

@EnglishCountryLife

3 жыл бұрын

I'll do both this year if I can! Hugh

Great video, already made a parsnip wine but will definitely use this recipe. Would love to see the blackberry port, have loads of blackberries in the freezer from last season.

@EnglishCountryLife

3 жыл бұрын

Me too Zoe, I'll certainly get to that recipe as soon as I can! Hugh

Hi there, loving your videos. You have inspired me to restart wine making after 8 years off, with a Parsnip wine. Question though if I may. You didn't mention stabilising the wine with a campden tablet. Is it necessary?

@EnglishCountryLife

10 күн бұрын

Not with this recipe, it ferments out fully

Marvellous! I still have parsnips in the ground and the Easter hols are about to begin...

@EnglishCountryLife

3 жыл бұрын

Do let me know how you get on? Hugh

@sevenowls7776

Жыл бұрын

That's a year sojourning now. So: the colour and clarity are the same as yours and it's very alcoholic. I can't compare its flavour. It's pleasant: sweet, almost sherry-like with a mild liquorice component. I'm going to leave it until Christmas to see how it develops. Cheers!

Great video as always. I’ll be buying parsnips at the farmers market to give it a go. Parsnips might even make my growing list if all goes well! I’d love to see a video on your blackberry port, getting thirsty already!

@EnglishCountryLife

3 жыл бұрын

Drop me a note if you want to try growing ever Ash, I'll send you some of our seed

@ashm5206

3 жыл бұрын

@@EnglishCountryLife thank you, that’s a very kind offer. I’ll make sure and report back how my brewing adventure goes :)

ooooooh blackberry port.. yes please

@EnglishCountryLife

3 жыл бұрын

Will do! 😉

That looks marvellous, I think I may have to try growing some parsnips, they are expensive and weedy looking here in Spain. On a side note, I have just received my spiral cold smoker from AliExpress,so went looking for fuel and couldn't find anything but super expensive hickory chips. So I pulled some olive prunings from the pile and spent twenty minutes with a surform to make enough 'sawdust' to fill it, tomorrow I am going to convert one of those blue PE barrels into a smoker according to your plan and then Monday a load of pork belly is going to be my first experiment. Your video was so clear and simple, so thanks for that as well as this wine recipe.

@EnglishCountryLife

3 жыл бұрын

Genius with the surform! I've done similar things with the table saw. Never tried olive as a smoking wood so do please let me know how it turns out? Hugh

@chrisosh9574

3 жыл бұрын

@@EnglishCountryLife An update on the olive wood smoking. I finally had an opportunity to light up my smoker yesterday, the smoker is a copy of your design (more or less) but made from a blue HDPE drum as I already had it. I thought I would keep it simple for a first attempt, so just bought 8 one centimetre thick slices of streaky pork, here it is quite lean and much less fatty than I remember in the UK. I gave the slices a light rub with salt and hung them in the top of the smoker, lit the sawdust and waited. The whole spiral of sawdust burned through in about 3 1/2 hours so I refilled it and packed the dust tighter to slow it down, that gave me about an hour longer so 8hrs in total. The meat looked perfect to me and my wife who is Russian and loves all smokey foods took it away to cook on a grill in the oven. It was outstanding! One of my best first time tries at anything, we sat in the evening sun with a cold beer and some of the tastiest meat that I can remember eating. I am going to try actually curing next time and we have plans for smoking chicken and fish. Thanks for inspiring me to get off my bum and actually do something I had been thinking about for years. If you have difficulties on finding olive or almond, let me know and I can send you some. Chris

@EnglishCountryLife

3 жыл бұрын

@@chrisosh9574 That's outstanding Chris & it sounds delicious! Now that you have your method sorted, there will be no stopping you 😉. Hugh

Not to sound too eager, but I *need* to see your Blackberry Port video. ASAP.

@ProperHorrorshow

3 жыл бұрын

(it sounds amazing)

@EnglishCountryLife

3 жыл бұрын

I have the fruit in the freezer. I really need to carve out some time to get it made! Hugh

I'm halfway through the strawberry wine recipe and I'm already looking at the price of parsnips from my local supermarket (at 84p a kilo it makes this parsnip wine a very cheap option). More demijohns needed but I'm hooked, I'm thoroughly hooked! Thanks again Hugh (the strawberry is bubbling away in the demijohns now and smelled amazing when I was racking off).

@EnglishCountryLife

2 жыл бұрын

Fantastic Dean, I'm so pleased! Do take a look at the Blackberry Port too if you haven't already as they are just coming in to season & it covers how to adjust sweetness. Hugh kzread.info/dash/bejne/iaaFk8uEhKuooZc.html

@exhornnerd

2 жыл бұрын

@@EnglishCountryLife Indeed, I'd already downloaded the pdf recipe for the blackberry port. Just trying to find somewhere locally I can pick them as they're very expensive from the shops. Keep the videos coming Hugh, they're great!

@EnglishCountryLife

2 жыл бұрын

@@exhornnerd Thanks Dean. Working on something a little different for Friday - Sloe Jelly. Like redcurrant jelly but better - fantastic with meat!

Blackberry Port pleeeeease! 🙏🏻

@EnglishCountryLife

3 жыл бұрын

Okay William, I gave the fruit, just need to find the time!

I only drink red wine but I'm tempted to give this a go, you sell it well ;) would love to see more wine making videos, we do beer and cider but I've not dived into wine making yet!

@EnglishCountryLife

3 жыл бұрын

How about a good elderberry wine recipe later in the year? I could put together a shopping list for new wine makers? Hugh

@nenemaria-cornfieldsgarden

3 жыл бұрын

@@EnglishCountryLife That would be fabulous! Thank you. I've been going through your wine playlist, very much appreciate the clear instruction and your enthusiasm for country wine. Looking forward to giving it a go.

@EnglishCountryLife

3 жыл бұрын

@@nenemaria-cornfieldsgarden Thank you! I've got a few wine videos planned so whilst filming them, I'll try to film some extra footage to do a "basic equipment" video just for you 🙂 Hugh

@nenemaria-cornfieldsgarden

3 жыл бұрын

@@EnglishCountryLife Brilliant, thanks. I've got demijons, air locks etc for cider and beer making but yes, it would be good to know what extras are needed specifically for wine.

Looking forward to trying this recipe! Do you ever age country wines in oak? Does it add to or overpower the delicate flavors?

@EnglishCountryLife

2 жыл бұрын

I have, as for whether I should, it depends. Elderflower is so light and floral that I would never oak it. But some tannin would really suit this parsnip 🙂

Really great recipe & video ... waiting for mine to clear. Mine is quite a lot lighter coloured which I guess is to do with the strength of the tea? I wonder what finings you use when needed? I have tried Betonite on another wine with no sucess at all.

@EnglishCountryLife

2 жыл бұрын

Thanks Nigel! The Finings that we use (and all the other stuff for beer and wine making) are in this list on our Amazon store front www.amazon.co.uk/shop/englishcountrylife?listId=23V2Q61BOYZOC&ref=inf_list_own_englishcountrylife_cp The tea and the raisins use will affect the colour. Hugh

I must try this. Would the same methods work for other vegetables, such as making a pumpkin or carrot wine?

@EnglishCountryLife

2 жыл бұрын

I really can't see why not. You might need to adjust the amount of sugar as carrots are more naturally sweet but it will be a small tweak.

Nice! I'm definitely going to have a go at making this. How long should you keep it after bottling before drinking it?

@EnglishCountryLife

3 жыл бұрын

At least an hour mate 😁 Seriously, it'll be ready for drinking in few months!

@alanmuddypaws3865

3 жыл бұрын

@@EnglishCountryLife Thanks Hugh!

@EnglishCountryLife I have made a few wine kits now and love them, but watched and rewatched your Parsnip Wine vol 1&2 many many times, looking for that buttery wine every bit as good as a great chardonnay. So I have a brew following your recipe on the go and wondering is this drinkable off the bat, thinking 2 weeks first stage, 4 weeks second stage, open up or do you leave it for longer to get that spectacular experience?

@EnglishCountryLife

11 ай бұрын

It's certainly drinkable straight away, but it will improve for being laid down. I suggest trying some straight away but also keep some bottles back so you can judge for yourself

@datamanx5768

11 ай бұрын

@@EnglishCountryLife Wow thank you for your prompt reply, very much appreciated and will report back in due course 🙂

Another fantastic wine video but how old was the wine in the video that you were drinking ,do you leave them for about a year or so leaving them is the hardest part for me lol.

@EnglishCountryLife

3 жыл бұрын

The wine was the batch I made and was very drinkable. It definitely improves with 6 months in the bottle so if you make it now, it will be nice in August. A year is even better. Plant parsnips now, harvest after first frost and drink the Summer afterwards!

Good evening Hugh. We love your wine videos and Our first batch of parsnip wine is almost done and looking fantastic. Can I ask what is your preferred brand of finings?. Thankyou

@EnglishCountryLife

5 ай бұрын

That's really kind of you - thank you 🙂. This is the stuff that I use. There's enough in there for a lot of batches! amzn.to/3P5tCLQ

@2mickyp

5 ай бұрын

@@EnglishCountryLife Thankyou for taking the time to reply Hugh. We saw this product but it states it’s to be used within 1 month of opening and as it does a lot,we thought we’d be throwing a lot of it away……do you think it would still be ok to use after 1 month?.

@EnglishCountryLife

5 ай бұрын

@@2mickyp I have used it longer Mick & it seemed to work fine. This is the right amount for a single batch amzn.to/3P6NoGO

@2mickyp

5 ай бұрын

@@EnglishCountryLife Thank you so much for your help Hugh. Take care.

@EnglishCountryLife

5 ай бұрын

@@2mickyp Any time Mick 🙂

Ill be making parsnip wine around the holidays when they are around in mad abundance. Oh question I have read about starch haze that you xan get in vegetable wines; would you an enzyme to eliminate or reduce that much in the way you would pectolase ? Another Great video 👍🏾

@EnglishCountryLife

2 жыл бұрын

Hi Michele, I've never needed anything to clear starch beyond normal findings at the end of the process. However pectin IS a starch, so I suspect the starch haze you have read about may well be pectin!

@micheleeastmond9552

2 жыл бұрын

@@EnglishCountryLife thank you

Do you put a Campden tablet in wine after fermentation thank you

@EnglishCountryLife

2 жыл бұрын

Not with parsnip wine, no 🙂

Can I use my garden shed to work from wonder if the cold would slow down the process of fermentation what would you say I should do for my first try ever

@EnglishCountryLife

3 жыл бұрын

Hi Roddy 🙂. Temperature is really important for decent fermentation, you need your wine to be around 20C. However if you have power to your shed its possible. There are heat belts & heat pads around to keep your wine warm - but they do need mains power. Hugh

Hi Hugh, I have just made two gallons of my usual parsnip recipe and now I have just done demijohns 2 gallons of your recipe just to compare, but truly this is a special wine and looking to compare the results, Do you have a recipe for damsons?

@EnglishCountryLife

3 жыл бұрын

Hi Mike, I often do a bullace wine which is very similar. I could film it if you like? Hugh

@mikepitman8029

3 жыл бұрын

@@EnglishCountryLife Hi Hugh yes that would be good if you can,

My parsnip wine has cleared very nicely. I can read a newspaper through the carboy (demijohn). But I wonder: you are not back sweetening. I have yet to taste the wine now that it is brut dry. In your experience this wine does not benefit from a little back sweetening? Unlike grape wines, I think that most country wines do. Thoughts? Thanks

@EnglishCountryLife

3 жыл бұрын

Hi Bernard. Back sweetening is really a matter of taste but if you prefer a medium to sweet wine there is absolutely no reason not to sweeten it

I have a huge box of grapefruits ….any ideas re grapefruit wine?

@EnglishCountryLife

Жыл бұрын

I've not made it but this is a version of CJJ Berry's recipe from a book that I have www.colchesterhomebrew.co.uk/homebrewingandwinemakingblog/read_32113/grapefruit-wine.html I hear their point on the sugar but you don't want it to end up too acid or dry so I would definitely use more than 1 kilo. Hope tgat helps?

How does it taste? I have been reading recipes and they tell that parsnip always gives you a dessert wine. Is there a way to make a dry wine (sorry but I dislike sweet beverages) Anyway I enjoyed both parsnip wine videos. Cheers from Mexico 🇲🇽

@EnglishCountryLife

3 ай бұрын

Hi Cris this is a dry recipe, surprisingly oaky and full bodied - close to a Chardonnay

@crisritter6481

3 ай бұрын

@@EnglishCountryLife it is almost rare in myself to drink Chardonnay, I prefer Syrah or Tempranillo. Only once I tried an Oaked and expensive Chardonnay and I had to give to a friend because I didn’t like. I was very curious about the parsnip wine, I will recommend this video to a neighbor and friends because they like to much whisky and aged agave liqueur. Another question: is there a country wine recipe that can i make at home that could resemble Syrah, Tempranillo, Malbec or gamay?

@EnglishCountryLife

3 ай бұрын

@@crisritter6481 It's very hard to equate country wines with grape wines because the range of flavours is so much greater. A good blackberry wine is certain to give a Malbec a run for its money.

How dry is this wine Hugh? I prefer a demi-sec. Could this be done by adding more sugar, or would I just end up with a very dry rocket fuel?

@EnglishCountryLife

Жыл бұрын

The best way to adjust sweetness is to stabilise and back sweeten. Part 2 of the blackberry port video explains the process 🙂

When you siphon do you put anything in demi John neck too keep siphon in place please 🙏

@EnglishCountryLife

2 жыл бұрын

If you use the type with a cup on the foot, you don't need to. If you use a plain tube, its sensible to put a clothes peg on the tube at the neck of the demijohn to prevent the tube sinking into the sediment

@robertsouthernsouthern5524

2 жыл бұрын

@@EnglishCountryLife many thanks 😊

A question. If there is still yeast in the wine, because fermentation stopped because all the sugar was used up, if you added sugar when bottling, would this produce a sparkling wine?

@EnglishCountryLife

3 жыл бұрын

Short answer - probably. Fermentation stops when one or more of the following happens. All the sugar is consumed The alcohol level is high enough to kill the yeast (different yeasts need different abv to die) A stabilizing chemical is added to prevent the yeast from reactivating.

I am in the process of making your recipe of parsnip wine. Its finished out at 0,990 and is 17.3% and like rocketfuel and a dry sherry. I'm going to leave it in the demijohn to mature for a bit and see if it mellows out. Any advice??

@EnglishCountryLife

2 жыл бұрын

Hi! Dry sherry is a good flavour profile although 17.3 is higher than my norm ( I get 14%ish). It will mature okay in the Demijohn but I generally bottle & lay it down.

I'm looking forward to tasting this delicious looking country wine.. Soon I hope.. How long should I wait to drink it, after corking the bottle? And yes!! I love the sound of your Blackberry Port, and would really love to learn how that's made too. Thanks again for a great channel

@EnglishCountryLife

3 жыл бұрын

Hi Karen 👋. Its drinkable straight away but if you can wait till Summer, its even better! Hugh

Do you top with water in demi John when you have filtered parsnip wine

@EnglishCountryLife

2 жыл бұрын

I don't as it tends to dilute the flavour

@robertsouthernsouthern5524

2 жыл бұрын

@@EnglishCountryLife I won't either cheers 👍

Can you put raisins in a rhubarb wine fermentation

@EnglishCountryLife

2 жыл бұрын

I don't see why not

@robertsouthernsouthern5524

2 жыл бұрын

Thanks love your channel magic .

When you clean your fermentation bucket with egg cup of bleach how much water do you use .

@EnglishCountryLife

2 жыл бұрын

I fill it completely, let it stand for 10h15 minutes then rinse twice

@robertsouthernsouthern5524

2 жыл бұрын

@@EnglishCountryLife thank you

Good video but I think you might be able to strain the solids more simply if you either poured the wine from one bucket into a second bucket that held a paint straining bag to collect the fruit and then you squeezed the bag as if you were hand pressing the liquid from grapes in grape wine making. Alternatively you might use the straining bag in the primary fermenter to hold the raisins and simply lift the bag out after active fermentation has ended and again squeeze the bag to press out the wine from the fruit.

@EnglishCountryLife

3 жыл бұрын

There's many ways of doing it and there are certainly fine filtration bags available. I like them in a fruit press when cider making but prefer simple straining for wine. Each to their own 😉

@kb2vca

3 жыл бұрын

@@EnglishCountryLife Planning on making your parsnip wine. It's one country wine that is in my "must do" list.

@EnglishCountryLife

3 жыл бұрын

@@kb2vca Its a great wine imo. Feel free to adjust quantity of sugar & raisins to get the finish that you prefer

@kb2vca

3 жыл бұрын

@@EnglishCountryLife ;-) I like my country wines to have an SG of about 1.090 (a potential ABV of about 12%.) That amount of alcohol balances (IMO) the flavors and hint of sweetness I like (after back -sweetening - country wines need more than a perception of sweetness to bring the fruit or vegetable flavors forward enough for me) with the amount of acidity that makes a wine taste bright and fresh (abt 7 g/L)

@EnglishCountryLife

3 жыл бұрын

@@kb2vca For 12% I'd suggest try 1kg of sugar

Would you add a crushed Campden tablet after the first racking?

@EnglishCountryLife

3 жыл бұрын

I assume you ask whether to stop fermentation? If so, its not necessary in this recipe, you can just let it ferment out 🙂

@juliancard6619

3 жыл бұрын

Excellent, thanks. Really enjoyed the video and learnt a lot. Will be transferring the must you a demijohn tomorrow.

@EnglishCountryLife

3 жыл бұрын

@@juliancard6619 Fantastic. Leave it as long as you like in the demijohn to be sure that fermentation is complete, it takes no harm if you leave it an extra couple of months.

Roughly how long will secondary fermentation take?

@EnglishCountryLife

Жыл бұрын

It really does vary but c. 2 weeks. If you aren't sure, just wait longer - it will do no harm if you wait an extra 2 weeks

@janemariawilliams

Жыл бұрын

Thanks it’s still got a few bubbles coming through so I’ll happily leave it a while … I bottle wine last year which wasn’t quite finished and the corks blew so I really want to avoid that!

@EnglishCountryLife

Жыл бұрын

@@janemariawilliams Definitely leave it. So long as there's plenty of water in the airlock it's fine for many more months

@janemariawilliams

Жыл бұрын

@@EnglishCountryLife I have another conundrum! I have 2 demijohns of raspberry one tastes thin and weak the other smalls great of raspberries but really lacking sweetness… is it a good idea to mix them and leave from a few months and taste again?

Can you buy parsnip wine

@EnglishCountryLife

2 жыл бұрын

I've never seen it for sale

@robertsouthernsouthern5524

2 жыл бұрын

Okay thank you 😊

Hi there, loving your videos. You have inspired me to restart wine making after 8 years off, with a Parsnip wine. Question though if I may. You didn't mention stabilising the wine with a campden tablet. Is it necessary?

@EnglishCountryLife

10 күн бұрын

@@Darth_Knowles Hi, it isn't needed for this recipe, it fully ferments out

@Darth_Knowles

10 күн бұрын

@@EnglishCountryLife thank you very much! You ask for ideas in the comment section. I would like to try other winter wine flavours BUT I now live in Australia, we have different produce here. Any ideas would be appreciated.

@EnglishCountryLife

10 күн бұрын

@@Darth_Knowles Do you have blackberries there? They make wonderful wine

@Darth_Knowles

10 күн бұрын

@@EnglishCountryLife unfortunately the Western Australian gov have declared it a weed and it's very hard to find. I'm British (Skegness) originally. Want to explore local flavours. The popular brewers drinks here are beer and mead. Country wines don't tend to exist so I'm trying to start a fad!

@EnglishCountryLife

10 күн бұрын

We are right on the Wash between Boston & Skegness!