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Parsley wine
1 lb/0.5kg fresh parsley
2 1/2 lb/1.1kg white sugar
1/2 pint/280ml white
grape concentrate
2 oranges
1 tsp/5g citric acid
1 tsp/5g tannin
1 tsp/5g yeast nutrient
1 tsp/5g all purpose
wine yeast
Start the yeast in a starter bottle during the previous day. Disolve the sugar in 1pint/0.5 litre of boiling
water, and leave under a cover to cool
Soak the chopped parsley for 24 hours with the juice and zest of the oranges in
4pint/2.25 litres of boiling water. Then bring to the boil and simmer for 24 minutes, cool and strain into a demijon
Add
the sugar syrup, grape concentrate, and other ingredients, top up to the shoulder of the jar with cool water.
Poor in the
yeast starter, and fit the bung airlock. Leave to rement in a warm place, shaking daily for the first week.
When fermentation
has ceased, leave to settle in a cool place before racking. (racking means to pour it into bottles and cork it) If you put
a half teaspoon of sugar in to each bottle it will be champange
This wine is very nice if left to ferment to complete dryness
for at least a year.
I reccoment to secure the bottle stoppers (cork) with wires, like a champagne as it tend to pop. It
does taste like champange in the end
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