Fantastic video! Thanks again. I’m a trained winemaker and your instructions are spot on - I love your idea about the orange juice to rehydrate the yeast but even more brilliant is your black tea for tannin suggestion! I am in Australia so will wait for parsnips to be in season, but will be definitely trying this! Thanks again ☺️

@EnglishCountryLife

3 жыл бұрын

Thank you do much Zach, that means a great deal! Hugh

Yay! This is the one I have been waiting for. I like the way you demystify wine making; many books just don't seem to put the information across in such a good way.

@EnglishCountryLife

3 жыл бұрын

You will see one of your wonderful creations making a guest appearance today - I always send you a mental "thanks" when I stir with them 😁

Just discovered your channel after getting back into this hobby, it is easily the best channel on the subject of wine making. Everything is well explained and instructions are clear and concise. Thank you.

@EnglishCountryLife

2 жыл бұрын

That's really kind of you Liam - cheers!

You had me at "we only need the water; you can use the parsnips for soup or roasting" and had totally convinced me with the three spoons of strong tea for tannin!! I love squeezing maximum resource out of food stuff. Thrifty but also old-school 'circular economy'. I don't suppose you've made pea pod wine. If so, any thoughts on that?

@EnglishCountryLife

6 ай бұрын

I haven't - yet! Working on some mead at the moment!

Very excited as 2 kilos of parsnips arrived with my shopping today, even when you buy them from the supermarket they're still dirt cheap (84p a kilo). So, looking forward to starting the parsnip wine on my day off Monday. I agree with all the comments on this video, you really have demystified country winemaking for me Hugh, I may never stop thanking you. My next-door neighbour is also a keen winemaker, he gave me a few of his spare demijohns to help me get started. Yesterday he told me to hang on by the garden fence and disappeared into his house for a minute, he came out with two glasses of bright, vibrant liquid announcing that this was a 2010 brew of pea-pod wine made by his late father. I felt very privileged to sample this vintage and a very special bottle of my neighbour, and it was delicious (tasted a little like a quality sherry). Country winemaking is a very sociable hobby it would seem, as well as being fascinating and super rewarding.

@EnglishCountryLife

2 жыл бұрын

That makes me really happy Dean! We have a great friend called Sue who also brews & we love comparing brews sat in the garden. Very sociable!

I’ve tried this recipe and crikey! When I got a taste while siphoning it for the second racking I realised this wine has real potential. I siphoned some extra off some for Mr M to try. He took a swig and then another. I asked him what he thought and he replied: “I think we need more parsnips for another demijohn…” I think that means I can notch this one up as a promising wine…

@EnglishCountryLife

4 ай бұрын

I'm delighted to hear that. To me it has almost a dry sherry taste

Thank you, nice informative video with clear information. Think I will have to wait until spring to have a warm, stable temperature to ferment.

@EnglishCountryLife

Жыл бұрын

I confess to using a heat pad at this time of year to keep things warm Mike amzn.to/3GCANqV

Can't wait to try this!

@EnglishCountryLife

Жыл бұрын

It's a firm favourite here 😉🥂

Fantastic...

@EnglishCountryLife

Жыл бұрын

Thank you so much 😀

Loving this video!

@EnglishCountryLife

3 жыл бұрын

Thank you - blackberry port coming soon!

This is the most English thing ever, and I love it.

@EnglishCountryLife

Жыл бұрын

But surely being English is a wonderful thing? 😁

Amazing

@EnglishCountryLife

2 жыл бұрын

Thank you! Cheers!

Definitely trying this one, looks very nice

@EnglishCountryLife

3 жыл бұрын

Please do Caroline - you won't be sorry! Hugh

Best video explanation and advise ever...I'm making this today thanks

@EnglishCountryLife

3 жыл бұрын

Thanks Wayne! Do let us know what you think of it? Hugh

Hi Hugh, absolutely loving all the video’s both you and Fiona produce. I’ve never made parsnip wine but I will be doing so soon thanks to this video. I’ve made lots of ciders that come out like Cava in terms of clarity & sparkle. I use exactly the same steps as you but with the exception of the added secondary fermentation in the bottle for the fizz. Another trick for clearing wine, cider & beer is cold clearing in the fridge. The proteins initially link up and form a cold haze that then drops out of suspension resulting in an incredibly clear end product.

@EnglishCountryLife

3 жыл бұрын

That's an excellent tip! Thank you.

Really like your, home squeezed orange juice yeast starter!👍

@EnglishCountryLife

Жыл бұрын

Thanks Stanley, it does work well and gives a little acidity to the wine must

Just having my first taste of the parsnip wine. Glorious, so easy to make and it’s beautiful. Tastes quite strong but really lovely. Thanks for your video.

@EnglishCountryLife

10 ай бұрын

I'm glad you enjoyed it. It does have an almost sherry like taste doesn't it?

I’ve just unleashed my Parsnip wine on Xmas day and the results are clear. Two people straight away said it was similar to sherry and loved it.

@EnglishCountryLife

7 ай бұрын

Fantastic - well done & Merry Christmas 🎄

Great stuff, will aim to give this a go!

@EnglishCountryLife

Жыл бұрын

It's really wirth a try Andy - a surprisingly crisp dry white!

Fantastic video , I've used this recipe so many times it's amazing . Thank you for sharing Much love from your friends in Wales Ritchie veteran and Raven xx

@EnglishCountryLife

Жыл бұрын

Thanks Ritchie & Raven !

Magic

@EnglishCountryLife

2 жыл бұрын

Thank you 🙂

Brilliant video Hugh! Looks very doable. Thanks for demystifying the process. We look forward to giving this a try. By the way, we were sipping on our cherry brandy that we made with your guidance last night...very very nice! 👌

@EnglishCountryLife

3 жыл бұрын

Its such a reliable simple white its well worth making! So glad that you liked the cherry brandy - its a favourite of ours

Oooh.. I'm excited to try this. Guess what I'll be doing this weekend? 😃😁 Thank you for showing us how. It looks delicious and I can't wait to be sipping on some soon

@EnglishCountryLife

3 жыл бұрын

Honestly Karen I don't understand why more people don't make it? Its a cracking wine and almost free! Hugh

Wow! My neighbor loves parsnips so I will tell him we need to make some parsnip wine!!! Time to plant the seed here in va, usa! After the soul dries out a little. Tks so much!!! Love your vedios!!!

@EnglishCountryLife

3 жыл бұрын

Definitely worth trying for the parsnip lovers amongst us at the end of the season! Thanks Ruth

You said that the first 3 days of primary fermentation is violent but I see no type of venting on the primary fermenter (5gal bucket)? I really like your channel, loads and loads of useful information, thanks.

@EnglishCountryLife

Жыл бұрын

The bucket isn't completely airtight between lid and bucket - the gaps are tiny but sufficient to allow gas to escape 🙂

I’m not a parsnip fan but I think I need to give this a try!

@EnglishCountryLife

3 жыл бұрын

Its not a bit parsnippy 😁

I’ve just tried this years after following this recipe to the letter, you were right it’s superb thanks

@EnglishCountryLife

Жыл бұрын

I'm delighted Pete 🙂. I find it hard to convince people that parsnip makes a nice wine - but it does!

@petepage3040

Жыл бұрын

@@EnglishCountryLife my wife just home from work, I did the usual, here try this guess which one it is, she was shocked , cheers needless to say she had glass of it

@EnglishCountryLife

Жыл бұрын

@@petepage3040 Excellent 👍

Hello. You may remember our bacon smoking saga. I'm still at it but being a fair weather smoker sitting in a freezing shed slowed me up a bit. I am out of bacon so last years mass production and freezing lasted quite well. My plum wood smoked pork slices were my pride and joy. I ate the last one yesterday and soon I will be having withdrawal symptoms. Just watched your tree pruing video as I have 14 to do around the same age and size as yours. One plum tree is going. It has consistantly been a poor cropper although it has grown to twice the size of the other one I bought at the same time. I know I am rather late pruing but better late than never. Thanks again for all your help with the bacon and the videos you do. Keep well - regards - JP.

@EnglishCountryLife

3 жыл бұрын

Absolutely I remember 🙂. You are doing the right thing to cull poor trees - it makes space for something better! Those pork slices sound fabulous! Hugh

Great video! Really looking forward to the sweet blackberry one you said may be on the way?

@EnglishCountryLife

3 жыл бұрын

Hi Lisa! I've got the fruit ready In the freezer - just need to find the time! Hugh

@lisacarruthers9649

3 жыл бұрын

@@EnglishCountryLife Totally understand! No rush!

Giving this a go later. I'll let you know how it works out! 😁

@EnglishCountryLife

2 жыл бұрын

Please do - we love it - a nice crisp white wine!

Your parsnip wine looks wonderful. Over the winter my wife made some wine from some of our Garnacha grapes that we salvaged before a blight got them all. It turned out quute well for her first attempt, she also made some fig wine as an experiment and although it wasn't too bad it was tainted I think bu the bucket that we started the mudt in, it had a food grade symbol on it but has a plastic smell similar to the taint in the wine. I have about twenty almond trees, that is more almonds than we can eat, so my plan at the end of the season is to try making almond wine, it should turn out like a light amaretto with luck.

@EnglishCountryLife

3 жыл бұрын

I would love to hear how the almond wine turns out - it sounds wonderful & really unusual! Hugh

Thank you for explaining the process so clearly and giving the reasons behind the extra ingredients - how they help the fermentation and ultimate flavour. I guess you will explain in part two, but wondering when it is ready to drink?

@EnglishCountryLife

3 жыл бұрын

Hi Amy, it will be in the bottle in 30 days. Its drinkable straight away but benefits from a little aging. It will be perfect for Summer Barbecues in those long, warm, post lockdown days! Hugh

@amybailey7331

3 жыл бұрын

@@EnglishCountryLife Perfect Thank you. We had a parsnip fail this year so I will get some from the farm shop to give this a go. Fingers crossed my new seed in this year does well for me and I have plenty of my own for next year.

@EnglishCountryLife

3 жыл бұрын

@@amybailey7331 Should be a good year. If you get the variety called "Tender & True" they are open pollinated and you can save your own seed - we have a video that explains how - its really easy! Hugh

Think this might have to be one of my jobs this weekend. Have a whole row of parsnips I've barely touched. Going to see if I've got enough for 5 gallons though. No point doing things by halves.

@EnglishCountryLife

3 жыл бұрын

Definitely worth doing a large batch. Play with sugar quantity to get your preferred dryness

I put apple juice in my demi John to top up my parsnip think I'll use bottled water next time too avoid chemicals many thanks

@EnglishCountryLife

Жыл бұрын

That's sensible! Apple juice is okay but not if it has preservatives in 🙂

One tip I can add is to chill your parsnips for a day or so then return them to room temperature before use. More important for carrots but still makes a little difference.

@EnglishCountryLife

2 жыл бұрын

Interesting - what does that do (at a chemical level) ?

@RogerS1978

2 жыл бұрын

@@EnglishCountryLife No idea, I was told by an uncle that the best vegetable wine came from those that were harvested and stored over winter. He was always brewing something and his carrot wine (the recipe died with him unfortunately) was legendary. As a biologist I'd think there could possibly be some residual processes in the stored veg that adapt to keep them alive in cold soil changing some of the starch to sugar, without freezing its unlikely to damage cell walls, (works for fruit wines). Thinking about it, if I had time I might try a couple of batches freezing some, chilling some and some fresh.

@RogerS1978

2 жыл бұрын

I've made batches with chilled for a week and fresh and the first turned out better, can't rule out placebo effect though either as they were made at different times and a lot of store brought veg has been chilled so you do get the good effect out the box (literally)

Have started making a couple of the wines from your videos and can't wait to try them 😋 I notice in this video the yeast you use is super wine yeast, but in the strawberry wine it's general purpose yeast, is there much difference between the two? I only have the super wine yeast to hand and wondered if I could just use that as the main yeast. Thanks 😊 🙏

@EnglishCountryLife

2 жыл бұрын

That should be absolutely fine!

@kerrystride2873

2 жыл бұрын

@@EnglishCountryLife thanks 😊

Great Wine recipe, we’ve just started drinking last years Parsnip Wine, As I have an abundance of Pears at the moment, do you have a Pear Wine Recipe?

@EnglishCountryLife

2 жыл бұрын

Not to hand Mike but have you made Perry?

Hiya. Love your recipes. Is it ok to use Sultanas instead of Raisins. Live rural Scotland and hard to get Raisins locally. Keep the recipes coming. Thanks

@EnglishCountryLife

3 жыл бұрын

For sure Martin, I use sultanas as well. Most dried grapes work. Hugh

@marty5661

3 жыл бұрын

Thanks Hugh. Looking forward to starting this one.... one problem... all demijohns in use so need to get bottling lol. 😁😎

May I ask if you sealed the brewing bucket to stop flies etc going in. I know you didn’t use an air lock. Thanks.

@EnglishCountryLife

3 жыл бұрын

Hi Sylvia, the bucket has a clip on lid. Its not gas tight but enough to keep out flies & dirt

We have a brew on the go but i didnt catch how much sugar to use, cheers Dave

@EnglishCountryLife

2 жыл бұрын

The recipe is at the end of the video Dave 🙂

@davene4507

2 жыл бұрын

Got it, 1 25kg

Parsnips aren't my favourite vegetable, but you've made parsnip wine sound nice. I might try it. I've heard of using strong black tea to add tannins to country wines before, but they usually say 1 cup or 1/2 cup, not just 3 tablespoons. Wouldn't a pinch of tealeaves serve just as well?

@EnglishCountryLife

Жыл бұрын

I'm sure some tealeaves would work well. I promise that the finished wine isn't even a bit parsnippy...err...parsnipous? 😁

Nice 1, finding this v interestin and just putting on my 1st batch now, but Q 4 ya, who do ya get yer big tubs of gen purpose wine yeast from? I'd order some as amazon dn't seem 2 do em from my last search.

@EnglishCountryLife

Ай бұрын

Hi! Try these Amazon links 2 medium tubs amzn.to/45jTomm 1 huge tub amzn.to/3yYfwqj Hugh

@niallenglish3777

Ай бұрын

Nice 1 pal, but they both currently available on them links, ot this is what it's tellin me anyhow. ?? Maybe I try ebay or somethin, can't remember, I might've already. Got a few of th wee packages from Amazon alright, and I got that 1st batch on last night, not sure if it's fermenting right but, and I followed yer recipe to a t as much as I can tell, but I also added a wee pinch of wine stablizer, campden, as I wanted to be doubly sure of the 1st fermenting container, sure we'll see how it goes, I'll let ya know if it turns out right. Any idea what might've effected the fermentation process if it been interrupted?

@EnglishCountryLife

Ай бұрын

@@niallenglish3777 Adding wine stabiliser before yeast could well be the problem. Stabilizer is designed to halt fermentation. Campden tablets kill wild yeast so you need to wait at least a day before adding yeast. Could that be it?

@niallenglish3777

Ай бұрын

Ok, so I added it at same time. So can this be brought back by adding more yeast tomorrow maybe d'ya think, or have I banjaxed it can you tell me,

Hi John. Do you need the wine yeast for this receipe? Kind regards

@EnglishCountryLife

5 ай бұрын

Yes, any general purpose wine yeast is fine

@maryward633

4 ай бұрын

Thanks John

@maryward633

4 ай бұрын

Oh right I thought when you use a fermentation starter you didn't need it. Many thanks

Hi, do you snap the lid closed on the bucket during primary fermentation?

@EnglishCountryLife

3 жыл бұрын

I do yes, its not a perfect gas seal but enough to keep out dust & flies etc. Hugh

@ThePipingSculptor

3 жыл бұрын

Hi, that’s great thanks. We have made our first batch this evening 👍

Does it matter how much hot water you add to simmer the parsnips? Is it just enough to cover them?

@EnglishCountryLife

11 ай бұрын

Exactly that David

Could you use lemon juice instead of orange?

@EnglishCountryLife

3 жыл бұрын

It might be a wee bit acidic Emma. When I have no juice I just dissolve a teaspoon of sugar in half a glass of warm water. It works fine. Hugh

Hi Hugh - we’re making our parsnip wine this weekend. Just wondered…if we’re making enough for two demijohns do we double everything, or do we use the same quantities of yeast etc regardless of the quantity of parsnips?

@EnglishCountryLife

3 жыл бұрын

Hi guys! If its two separate demijohns then yes, double everything! Hugh

@geoffanddebshipton6797

3 жыл бұрын

@@EnglishCountryLife thanks Hugh! Looking forward to this one. We have a bramble wine quietly blipping away at the moment and the strawberry wine is bottled and waiting for summer. Thanks the inspiration and advice, as always. 👍

@EnglishCountryLife

3 жыл бұрын

@@geoffanddebshipton6797 I've a load of blackberry frozen - just need to find time to make it!

@geoffanddebshipton6797

3 жыл бұрын

@@EnglishCountryLife understandable!

Hey all, thanks for the recipe. Mine apparently stalled early at 1042. I tried adding more yeast, but it didn't really pick up again. While it looks to have dropped from 1045 to 1042 within the last 10 days, this rate seems far to slow? I'd appreciate any suggestions, since I'd really like to taste that wine in summer :) thanks again!

@EnglishCountryLife

Жыл бұрын

Hi Robert, that certainly sounds like a stalled fermentation. I would buy some fresh, high alcohol yeast, mix it in half a glass of orange juice and get it really bubbling, then add to the wine must. If fresh yeast dies there must be an issue in the must.

@rheum976

Жыл бұрын

@@EnglishCountryLife Thank you very much! While I'm waiting for the high alcohol tolerance yeast to arrive, maybe I'll dilute some of the must (like 100ml) 1:1 with water and see if it will start up with some more yeast and maybe a little nutrient... If it works, maybe I can use that to bootstrap the remaining brew. Did you have success with this kind of approach previously, or is it doomed to fail? Experiment time :)

@EnglishCountryLife

Жыл бұрын

@@rheum976 Stuck fermentation happens but there's always a reason - often bad yeast, sometimes sulphites or even steriliser in the must

Are there any drink recipes for us folk who don't drink alcohol? I'd be keen to see something unusual.

@EnglishCountryLife

3 жыл бұрын

Would you be interested in cordial Jason?

@jasonblack7503

3 жыл бұрын

@@EnglishCountryLife yeah that would be a good shout. Thank you for getting back to me. Many thanks Jason

@EnglishCountryLife

3 жыл бұрын

@@jasonblack7503 No problem, I'll add it to the list!

@jasonblack7503

3 жыл бұрын

@@EnglishCountryLife I look forward to it.

Started my parsnip wine yesterday. It’s in the bucket now. When I took the lid off to give it a stir this morning there was obviously a large build up of gas and the lid popped off as I opened it. Just checked the lid and it’s bulging as it was earlier, obviously full of gas again, should I be removing the lid for a second to release this gas intermittently as it builds up or is there a reason not to do that?

@EnglishCountryLife

11 ай бұрын

If you have a very vigorous fermentation it's definitely a good idea to vent gas if the lid starts to bulge. You can fit an airlock with an O ring if your primary fermenter is totally airtight

@davidhall2162

11 ай бұрын

Thank you again. Great channel, so good that you respond and help people with queries.

@EnglishCountryLife

11 ай бұрын

@@davidhall2162 Any time David 🙂

Where do I find the recipe plus ingredients

@EnglishCountryLife

9 күн бұрын

@@GaryHicklin The ingredients list is at the end of the video 🙂

Part of me is wishing I got into wine making and part of me is glad I didn't..

@EnglishCountryLife

3 жыл бұрын

Its a great fun hobby but yes, a full wine rack is tempting! Brilliant for making interesting vinegar too!

Put yeast in orange juice overnight and it's not working straight away can it take a while too work

@EnglishCountryLife

2 жыл бұрын

On a warm day it should be developing bubbles in half an hour. If its not within an hour, its not right

@robertsouthernsouthern5524

2 жыл бұрын

@@EnglishCountryLife thank you

Your video gave me the push to make a gallon batch of parsnip wine but I do have one comment, as someone who makes country wines I disagree with your idea to add a non specific nutrient to the starter. At least in the USA many wine makers distinguish between the kind of nutrient they add to starters and the kind they add to the wine after pitching the yeast. Scotlabs for example state that standard nutrients (Fermaid O or K, for example) should never be added to the starter and only to the wine, whereas Goferm is a nutrient that is designed for rehydration. I am not a chemist and cannot tell you what Goferm does or does not contain that makes it suitable for rehydration and which makes other kinds of nutrients unsuitable.

@EnglishCountryLife

3 жыл бұрын

Very interesting. Its never caused a problem for me, but I'm not aware of multiple types of nutrients here 🙂

@kb2vca

3 жыл бұрын

@@EnglishCountryLife WineMaker Magazine suggests that the loss of viable yeast cells that is caused by poor hydration can be between 30% and 60% . If the ABV is not expected to be high that loss is not chop change but it may not seriously affect fermentation given the amount of cells in a pack and the total volume of your batch, but the fact that after 20 minutes (or so) of rehydrating your yeast there was so much sediment may point to dead yeast cells as much as the loss of compounds from the orange juice. I don't know that I would expect to see any sediment in such a short period.

So you only use the liquid after the boil? I would expect that the parsnips had te be mashed up in order to get the most out of it. Kind of like mashing grapes or apples when making wine or cider. Interesting!

@EnglishCountryLife

3 жыл бұрын

I know it seems odd but after a 15 minute gentle simmer, all the soluble flavour has dissolved

Hi could you leave it for longer than a week??

@EnglishCountryLife

3 жыл бұрын

Hi Scott! Get it in a demijohn after a week (its easy, I'll show how in part 2 coming next week). You can leave it in the demijohn for months if you like. Hugh

@scottthomson4522

3 жыл бұрын

@@EnglishCountryLife 👍👍👍

Ok, so a little disappointed this morning. My solution is not bubbling. What has gone wrong? Has the yeast not taken off? Can I add more? Please help.

@EnglishCountryLife

2 жыл бұрын

You can certainly make another starter culture, wait till it's REALLY bubbling then pour it in. Try to keep everything warm. At least 20C.

@karenrugg5805

2 жыл бұрын

Thank you

Looks like I will have to pad lock the parsnips now the wife has seen this video.

@EnglishCountryLife

3 жыл бұрын

Honestly Lewis I'm amazed it isn't more widely known! Perfect for just this time when last season's parsnips start to sprout. Dig 'em up, make wine, save the parsnips, make curried parsnip soup. Double winner 😁

Our allotment neighbour just gave us 4kg of overgrown parsnips, so guess what's being boiled up right now

@EnglishCountryLife

3 жыл бұрын

Fantastic Clare! Do let me know how you get on? Hugh

@WholesomeChickenWrangler

3 жыл бұрын

@@EnglishCountryLife will do!