Parsnip Wine Recipe – Homemade Country Dessert Wine

This parsnip wine recipe transforms fresh parsnips into a rich, sweet dessert-style wine with surprising depth.

It’s earthy, golden, and gets smoother the longer it sits. A real old-school favourite — and it packs a punch.

If you’ve never made wine from vegetables before, don’t worry — this one's pretty straightforward and super satisfying.

Perfect for homebrewers who want something strong, sweet, and different from fruit-based wines.

What Does Parsnip Wine Taste Like?

Parsnip wine has a full body and a warming, almost caramel-like sweetness when aged properly.

There’s a gentle earthiness from the root veg, balanced by the white grape juice concentrate and sugar.

Expect a dessert wine vibe — smooth, sweet, and a little boozy. Best in small pours after dinner.

Essential Equipment Needed for Parsnip Wine

Ingredients for Parsnip Wine

Main Ingredients:

Optional Ingredients:

Brewing Sugar & Expected ABV

  • 900g sugar → SG ~1.080 → ~13–14% ABV

Note: You’re adding the sugar in stages, so expect a slower, stronger fermentation.

Best Yeast for Parsnip Wine – Top Picks

Parsnip wine has high sugar and develops deep flavors, so it needs a strong, clean-finishing yeast with high alcohol tolerance. Here are your best bets:

  1. Gervin GV10 – Perfect for strong dessert-style wines. High alcohol tolerance and neutral finish.
  2. Lalvin EC-1118 – Extremely reliable, ferments dry and fast. Ideal for high-ABV ferments.
  3. Mangrove Jack’s CY17 – Adds subtle fruitiness. Use if you plan to back-sweeten.

How to Make Parsnip Wine: Step-by-Step Guide

Step 1: Cook and Cool the Parsnips

  • Scrub parsnips well to remove any soil. No need to peel.
  • Top, tail, and chop into small chunks.
  • Place in a large pot with 3.1L water. Simmer gently until tender (but not falling apart).
  • Allow to cool completely with the lid on.

Step 2: Strain and Prepare the Must

  • Strain out and discard the parsnips using a muslin bag or fine sieve.
  • Pour the cooled liquid into your fermentation vessel.
  • Stir in grape juice concentrate, citric acid, tannin, yeast nutrient, and activated yeast.
  • Fit airlock and ferment for 7 days at ~22°C.

Step 3: Add Sugar in Stages

  • Day 7: Remove half the must, stir in 1/3 of the sugar, return to vessel.
  • Day 14: Repeat with next third of sugar.
  • Day 21: Add remaining sugar in the same way.

Step 4: Secondary Fermentation

Option 1: Simpler Method

  • When fermentation slows and SG is ~1.010–1.000, rack into a clean demijohn.
  • Fit airlock and ferment another 2–3 weeks.
  • Check for clarity. If cloudy, use bentonite or wine finings.

Option 2: Extended Bulk Aging

  • After racking, let ferment for 4–6 weeks.
  • Once clear and stable (SG 0.995–1.000), rack again into a clean vessel for long aging.
  • Top up with a splash of dry white wine or vodka to limit oxidation.

Step 5: Stabilising & Sweetening (Optional)

  • Add a crushed Campden tablet + potassium sorbate if you plan to back-sweeten.
  • Wait 24–48 hours before adding any extra sweetness.

Step 6: Bottling & Aging

  • Bottle when clear and fully fermented.
  • Let age in bottles at least 6 months — 12–24 months is ideal.

Pro Tips for Parsnip Wine

  • Use freshly dug, firm parsnips — avoid anything soft or woody.
  • Always over-sanitise when using root veg.
  • This wine tastes rough young — patience pays off big time.
  • Raisins during primary can add depth and body without extra sugar.

Frequently Asked Questions

Can I use frozen parsnips?

Not ideal — they tend to go mushy and can cloud the wine. Use fresh for best results.

How strong is parsnip wine?

Usually around 13–14% ABV. It’s on the stronger side — more like a dessert wine than a table wine.

Do I really have to wait a year to drink it?

You can drink it younger, but it’s honestly worth aging 12–24 months. It goes from harsh to smooth and complex over time.