Recent content by JayEssAre

I boiled 12 lbs of parsnips until soft in a little over 3.5 gallons of water, then took out the parsnips and added the liquid to my fermenting bucket along with 8 lbs sugar, waited four hours then added pectic enzyme. Next day I added 25 ounces of the white grape juice reduction, 3 ripe...

Hi all, I started a batch of parsnip wine back in April, but due to a lack of frozen white grape concentrate in the region I had to try making my own by reducing regular white grape juice. I just tried a sample of the wine and it tastes like liquid raisins. Any suggestions for how to save it?

Thanks for the hospitality! As far as the rhubarb incident goes, it was one of my earliest attempts, and I foolish in thinking that if I didn't see vigorous bubbling that it meant it was done fermenting. So, it got bottled after two weeks in the carboy and put in the pantry. Suffice it to...

Hello all, I've been making country wines for about a year now and aside from a few misses (let us never discuss the Rhubarb Incident) it's been mostly successful. I've been doing research on some things and joined the forum because it comes up so regularly in my searches. I have a question...