"a tin of golden syrup and a parsnip" Sounds like a Monty Python skit.
awoftam,
Dec 1, 5:40pm
Love it. "The Procedure".
beaker59,
Dec 1, 5:55pm
I have heard of a few of those and tried a couple of recipes without luck though I have had some success with this one and its quite nice, tastes allot like a very tawny port but has a distinctive rum taste when mixed with coke and has aprox 19% alcohol.
7kg Sugar plus 500g molasses made up to 20L then add a packet of alcotec 48 (a high alcohol fast brew yeast and nutrient mix available from homebrew shops) This needs to be brewed between 30 and 35 degrees for a week at least then stand with airlock for a month, note fermentation is very explosive during the first week you will need plenty of headspace and an airlock won't be effective during that time.
After a month rack it off then back under airlock in a warm place for 10mths to a year rack off again and bottle if clear otherwise just leave until clear which can take a while. I usually make this in half batches and usually only once a year it mostly gets consumed in winter. But easiest made in summer because of brewing temps.
awoftam,
Dec 1, 7:47pm
So when do you add the parsnip? Before or just after your house blows up?
nonsta,
Dec 1, 9:59pm
You have the parsnip there with you, just sitting there, it watches you to make sure you follow the method correctly, and don't make any mistakes!
uli,
Dec 2, 4:25pm
I have made parsnip wine and if you can leave it in peace for 3 years after bottling it tastes pretty much like any white wine. Amazing really.
But parsnip whiskey?
nzldave,
Dec 2, 5:34pm
I remember some time ago seeing a recipe for parsnip whisky on this site using a tin of golden syrup and a parsnip. Does anyone recall the procedure at all ?
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