Part One here.
The parsley wine is presently bubbling away in its demi-john. The whole house smells faintly of alcohol and herbs - which is rather nice - and thus far all seems to be going according to plan.
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| Parsley wine fermenting in demi-john - day 2 |
So, the recipe...
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| Parsley liquid strained over sultanas |
1lb parsley leaves (no stalks)
2 lemons
1lb sultanas (hot washed and chopped)
1 gallon water
Cold boiled water for topping up
Wine yeast and nutrient (I used champagne yeast)
2.5lb sugar
Campden tablet
Sprinkle yeast granules and nutrient into cup of boiled tepid water, cover and leave for an hour.
Strip parsley leaves from stalks; take care not to include any stalks.
Wash well, chop and put into large pan.
Thinly peel lemons, avoiding white pith and place rind in pan with parsley.
Add gallon of water and heat until boiling, then simmer for 10 minutes.
Place sultanas in fermentation bin and strain over parsley liquid.
Discard parsley and lemon rind.
Top up to 1 gallon with cold, boiled water and leave to cool.
When cool add lemon juice and activated yeast/nutrient.
Cover loosely and leave for 5 days to ferment.
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| Parsley liquid after 5 days fermenting (sultanas floating on top) |
Add sugar to liquid, stirring until dissolved then pour into demi-john and fit airlock.
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| Fermenting in demi-john |
When fermentation finished, siphon clearing wine into clean demi-john, adding 1 crushed campden tablet.
Bung tight and store for 3 months in cool place.
Siphon into sterilised bottles, seal tightly and store.
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:)
4 people love me:
toil and trouble, at this stage the parsley wine looks "interesting". Could you make Basil wine do you think?
How interesting! How did you come up with this idea and where did you get your cool glass jar/ bottle thingy?
LOL Pip, I think interesting describes it very well, it smells 'interesting' as well :)
Hey Dix, My English Grandma was a great brewer of 'things' - wine and various nefarious liqueurs. Coming from country background, where you grew your own and made your own, it was just part of what she did. She also lived through WW2 where these skills, which started to fade during the industrial revolution, were needed once more.
So she passed her knowledge onto my dad, who can make alcohol out of pretty much anything (bless him!) and all my life there has always been something bubbling or fermenting away somewhere in their house. His current mania is for brewing vinegar - but we don't have enough left over wine in our house for that!!
So its always been a real interest for me, especially the very traditional recipes. Another advantage is that there is a friendly home brew shop a couple of suburbs away, so I can easily get my hands on special yeasts etc.
The glass thingy is a demi-john. Dad bought a couple of dozen from a glass manufacturer - they're a really good source of cheap jars and bottles and usually sell to the public - and I 'acquired' it from him. You can also get them from home brew shops.
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