• Description

One of those odd recipes that keep springing up, parsley grows like mad so there's always plenty of it in the garden!

Not one of my favourites but sometimes you have to try these things!

1 lb of Parsley

1. kg Sugar
250grm grape concentrate
1tsp Yeast Nutrient
1tsp Acid Blend or citric acid
Gervin N0 3 or all purpose yeast.
Put all the parsley in a clean bucket and pour 2 pints boiling water over it.
Leave overnight and add the rest of the ingredients and 4 pints cold water
Leave 2 days and strain into a demi-john.
Top up to one gall with cold water and leave to ferment out as normal
After about two weeks all the bubbling will have stopped, syphon into a clean demi john and add:
one campden tablet and 1 potassium sorbate tablet.
 I usually add Kwik Cleer  finings at this point.
It's better to taste the wine before you add the campden tablet, if it's too sweet leave it a bit longer, if it's too dry{sour} you can always sweeten it later.
Parsley wine is best a bit sweet!

Drink when clear!