Pliny the Elder, a famous philosopher of ancient Rome, once wrote that he considered the turnip to be the most important vegetable of his day, because “its utility surpasses that of any other plant”. He might have been on to something—could he have known about the turnip’s amazing wine-making capabilities as well?

Ingredients:

3 lbs Parsnips

½ pt Grape Conc.

1 cup Dry Malt

1 gal Water

1 ¾ lb Sugar

2 ½ tsp Acid Blend

½ tsp Energizer

1 Campden, crush

1 pkg Wine Yeast

FYI: This can all bought in one convenient package at letsmakefoodandwine.com!

Method:

1. Scrub clean, remove tops and rootlings. Chop into pieces, put into nylon straining bag and tie. Boil in the 1 gallon of water until tender, strain out (don’t press) juice.
2. Remove pulp, pour hot liquor over sugar in primary fermentor, and mix thoroughly.
3. Stir in remainder of water (cold) and all other ingredients except yeast. If hops or raisins are used put in tied straining bag. Cover primary.
4. After 24 hrs., add yeast. Cover primary.
5. Stir daily and check S.G.
6. When ferment reaches S.G. 1.040 (3-5 days), discard pulp, syphon wine off sediment into glass jug secondary. Attach airlock.
7. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock.
8. To aid clear syphon again in 2 months and again if necessary before bottling.

Tags: recipe, turnip, wine

No, we’re not joking. You can actually make a tasty wine out of mainly parsnips! Keep reading to find out how!

Ingredients:

3 lbs Parsnips

½ pt Grape Conc.

1 cup Dry Malt

1 gal Water

1 ¾ lb Sugar

2 ½ tsp Acid Blend

½ tsp Energizer

1 Campden, crush

1 pkg Wine Yeast

FYI: This can all bought in one convenient package at letsmakefoodandwine.com!

Method:

1. Scrub clean, remove tops and rootlings. Chop into pieces, put into nylon straining bag and tie. Boil in the 1 gallon of water until tender, strain out (don’t press) juice.
2. Remove pulp, pour hot liquor over sugar in primary fermentor, and mix thoroughly.
3. Stir in remainder of water (cold) and all other ingredients except yeast. If hops or raisins are used put in tied straining bag. Cover primary.
4. After 24 hrs., add yeast. Cover primary.
5. Stir daily and check S.G.
6. When ferment reaches S.G. 1.040 (3-5 days), discard pulp, syphon wine off sediment into glass jug secondary. Attach airlock.
7. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock.
8. To aid clear syphon again in 2 months and again if necessary before bottling.

Tags: parsnip, recipe, wine

Don’t knock it ‘til you try it! Our carrot wine recipe could give your wine palette that extra little “oomph” it’s been looking for!

Ingredients:

4 ¾ lbs Carrots

½ pt Grape Conc.

1 cup Dry Malt

1 gal Water

2 ¾ lb Sugar

2 ¼ tsp Acid Blend

½ tsp Energizer

1 Campden, crush

1 pkg Sherry Yeast

FYI: This can all bought in one convenient package at letsmakefoodandwine.com!

Method:

1. Scrub clean, remove tops and rootlings. Chop into pieces, put into nylon straining bag and tie. Boil in the 1 gallon of water until tender, strain out (don’t press) juice.
2. Remove pulp, pour hot liquor over sugar in primary fermentor, and mix thoroughly.
3. Stir in remainder of water (cold) and all other ingredients except yeast. If hops or raisins are used put in tied straining bag. Cover primary.
4. After 24 hrs., add yeast. Cover primary.
5. Stir daily and check S.G.
6. When ferment reaches S.G. 1.040 (3-5 days), discard pulp, syphon wine off sediment into glass jug secondary. Attach airlock.
7. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock.
8. To aid clear syphon again in 2 months and again if necessary before bottling.

Tags: carrot, recipe, wine

Some say that if you eat too many carrots you will go orange. Nobody ever said anything about drinking too many carrots though… So try out this recipe and drink away friends!

Ingredients:

3 ½ lb Carrots

½ oz Dried Hops

1 gal Water

2 ½ lb Brown Sugar

2 tsp Acid Blend

½ tsp Energizer

1 Campden, crush

1 pkg Sherry Yeast

FYI: This can all bought in one convenient package at letsmakefoodandwine.com!

Method:

1. Scrub clean, remove tops and rootlings. Chop into pieces, put into nylon straining bag and tie. Boil in the 1 gallon of water until tender, strain out (don’t press) juice.
2. Remove pulp, pour hot liquor over sugar in primary fermentor, and mix thoroughly.
3. Stir in remainder of water (cold) and all other ingredients except yeast. If hops or raisins are used put in tied straining bag. Cover primary.
4. After 24 hrs., add yeast. Cover primary.
5. Stir daily and check S.G.
6. When ferment reaches S.G. 1.040 (3-5 days), discard pulp, syphon wine off sediment into glass jug secondary. Attach airlock.
7. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock.
8. To aid clear syphon again in 2 months and again if necessary before bottling.

Tags: carrot, hop, recipe, wine

Did you know that the longest carrot on record was in 2008 and measured over 5 meters? Think of all the carrot wine you could get outta that baby!

Ingredients:

3 ½ lb Carrots

½ pt Grape Conc. Or 1 lb rainsins

1 gal Water

2 lb Sugar

3 tsp Acid Blend

¼ tsp Tannin

½ tsp Energizer

1 Campden, crush

1 pkg Wine Yeast

FYI: This can all bought in one convenient package at letsmakefoodandwine.com!

Method:

1. Scrub clean, remove tops and rootlings. Chop into pieces, put into nylon straining bag and tie. Boil in the 1 gallon of water until tender, strain out (don’t press) juice.
2. Remove pulp, pour hot liquor over sugar in primary fermentor, and mix thoroughly.
3. Stir in remainder of water (cold) and all other ingredients except yeast. If hops or raisins are used put in tied straining bag. Cover primary.
4. After 24 hrs., add yeast. Cover primary.
5. Stir daily and check S.G.
6. When ferment reaches S.G. 1.040 (3-5 days), discard pulp, syphon wine off sediment into glass jug secondary. Attach airlock.
7. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock.
8. To aid clear syphon again in 2 months and again if necessary before bottling.

Tags: carrot, carrot wine recipe, wine

Whether you like them for their health benefits or for their delicious taste, these little blue bundles make a delicious wine that everyone can enjoy!

Ingredients:

6 lbs Blueberries

½ cup Lt Dry Malt

4 pts Water

1 ¾ lb Sugar

½ tsp Acid Blend

½ tsp Pectic Enzyme

½ tsp Energizer

1 Campden, crush

1 pkg Sherry or Port yeast

Tip: All this can be bought in one convenient package at letsmakefoodandwine.com!

Method:

1. Use ripe but mold-free berries. Remove stems, leaves, and foreign matter. Wash and drain berries. Using nylon straining bag (or press) mash and strain out juice into primary fermentor. Keeping all pulp in straining bag, tie top and place in primary.
2. Stir in all other ingredients EXCEPT yeast.

NOTE: In this recipe the red grape concentrate is added later to finished wine prior to bottling. Cover primary.

1. After 24 hrs., add yeast. Cover primary.
2. Stir daily, check S.G. and press pulp lightly to aid extraction.
3. When ferment reaches S.G. 1.030 (about 5-8 days) strain juice from bag. Syphon  wine off sediment into glass secondary. Attach airlock.
4. When ferment is complete (S.G. has dropped to 1.000—about 4 weeks) syphon off sediment into clean secondary. Reattach airlock.
5. To aid clearing syphon again in 2 months and again if necessary before bottling.

 In this recipe at bottling add ½ tsp. stabilizer, then, stir in the red grape concentrate.

Extra Blueberry Info:

            Blueberries do best in moist, acid, easy draining conditions. Besides the fruit they yield the plants make a handsome addition to the yard. ¼”-3/8” round, blue-black berries are in normally loose clusters. Blueberries to plant: “Earliblue”, “Coville”, “Bluecrop” and “Berkley”.

Tags: blueberry port

Did you know that studies have shown blueberries to contain micronutrients that can help fight different kinds of cancer, regulate blood pressure, lower cholesterol levels and fight Alzheimer’s disease? They truly are a super-fruit. You’d almost be stupid not to make this recipe!

Ingredients:

2 lbs Blueberries

½ pt Red grape conc. (for later)

7 pts Water

1 ¾ lb Sugar

1 ½ tsp Acid Blend

½ tsp Pectic Enzyme

½ tsp Energizer

1 Campden, crush

1 pkg Wine yeast

Tip: All this can be bought in one convenient package at letsmakefoodandwine.com!

Method:

1. Use ripe but mold-free berries. Remove stems, leaves, and foreign matter. Wash and drain berries. Using nylon straining bag (or press) mash and strain out juice into primary fermentor. Keeping all pulp in straining bag, tie top and place in primary.
2. Stir in all other ingredients EXCEPT yeast. **NOTE: In this recipe the red grape concentrate is added later to finished wine prior to bottling. Cover primary.
3. After 24 hrs., add yeast. Cover primary.
4. Stir daily, check S.G. and press pulp lightly to aid extraction.
5. When ferment reaches S.G. 1.030 (about 5-8 days) strain juice from bag. Syphon  wine off sediment into glass secondary. Attach airlock.
6. When ferment is complete (S.G. has dropped to 1.000—about 4 weeks) syphon off sediment into clean secondary. Reattach airlock.
7. To aid clearing syphon again in 2 months and again if necessary before bottling.

 In this recipe at bottling add ½ tsp. stabilizer, then, stir in the red grape concentrate.

Extra Blueberry Info:

            Blueberries do best in moist, acid, easy draining conditions. Besides the fruit they yield the plants make a handsome addition to the yard. ¼”-3/8” round, blue-black berries are in normally loose clusters. Blueberries to plant: “Earliblue”, “Coville”, “Bluecrop” and “Berkley”.

Tags: Blueberry wine

Ahhh raspberries… for something so small they sure do pack a lot of flavour. How can you not make wine with them?

Ingredients:

3 lb Raspberries (fresh or frozen)

7 pts Water

2 ¼ lb Sugar

½ tsp Acid Blend

½ tsp Pectic Enzyme

1 tsp Nutrient

1 Campden, crush

1 pkg Wine yeast

Starting S.G. 1.090-95

Note: The above ingredients can be purchased all together in a convenient package at letsmakefoodandwine.com!

Method:

1. Pick berries when they are fully ripened but not moldy. Remove any stems, leaves, and foreign matter (bugs). Wash and drain the berries using a nylon straining bag (or press), mash and strain out juice into primary fermentor. Keeping all pulp in straining bag, tie top and place in primary.
2. Stir in all other ingredients EXCEPT yeast. Cover primary.
3. After 24 hrs, add yeast. Cover primary.
4. Stir daily, check hydrometer reading (S.G.) and press pulp lightly to aid extraction
5. When ferment reaches S.G. 1.030 (about 5 days) strain juice from bag. Syphon off wine sediment into glass secondary. Attach airlock.
6. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) siphon off sediment into clean secondary. Reattach lock.
7. To aid clearing siphon again in 2 months and again if necessary before bottling.

Tip: Makes a nice dry wine; but for earlier consumption or for slightly sweetend wine, at bottling: add ½ tsp stabilizer, then, stir in ¼ lb dissolved sugar per gallon.

Tags: raspberries, raspberry, wine

They may not be as smart as your cell phone, but they’re way more delicious! (Especially in wine form-see below for more details!)

Ingredients:

4 lb Blackberries (fresh or frozen)

7 pts Water

2 ¼ lb Sugar

½ tsp Acid Blend

½ tsp Pectic Enzyme

1 tsp Nutrient

1 Campden, crush

1 pkg Wine yeast

Starting S.G. 1.090-95

Note: The above ingredients can be purchased all together in a convenient package at letsmakefoodandwine.com!

Method:

• 1. Pick berries when they are fully ripened but not moldy. Remove any stems, leaves, and foreign matter (bugs). Wash and drain the berries using a nylon straining bag (or press), mash and strain out juice into primary fermentor. Keeping all pulp in straining bag, tie top and place in primary.
• 2. Stir in all other ingredients EXCEPT yeast. Cover primary.
• 3. After 24 hrs, add yeast. Cover primary.
• 4. Stir daily, check hydrometer reading (S.G.) and press pulp lightly to aid extraction
• 5. When ferment reaches S.G. 1.030 (about 5 days) strain juice from bag. Syphon off wine sediment into glass secondary. Attach airlock.
• 6. When ferment is complete (S.G. has dropped to 1.000-about 3 weeks) siphon off sediment into clean secondary. Reattach lock.
• 7. To aid clearing siphon again in 2 months and again if necessary before bottling.

Tip: Makes a nice dry wine; but for earlier consumption or for slightly sweetend wine, at bottling: add ½ tsp stabilizer, then, stir in ¼ lb dissolved sugar per gallon.

Tags: blackberry, wine

Looking for a change in your wine palette? Just beet it!

Ingredients:

2 ½ lb Sugar Beets

¾ Grape Conc. Or ½ lb Raisins

1 gal Water

1 ¾ lb Sugar

¼ tsp Tannin

2 tsp Acid Blend

1 Campden, crush

1 pkg Wine yeast

Starting S.G. 1.095-1.100

Tip: The above ingredients can be purchased for a low low price at

letsmakefoodandwine.com!

Method:

• 1. Wash beets, skin the beets, and cut up into small pieces.
• 2. Place in nylon straining bag, tie top, and gently boil in 2 qts of the water until they are tender.
• 3. Pour hot liquor over sugar in primary fermentor, and mix thoroughly.
• 4. Put bag with pulp in fermentor, stir in remainder of water (cold) and all other ingredients EXCEPT yeast. Cover primary.
• 5. After 24 hrs., add yeast. Cover primary.
• 6. Stir daily. Check S.G. and press pulp lightly to help extraction.
• 7. When ferment reaches S.G. 1.040 (3-5 days) strain juice lightly from bag. Syphon wine off sediment into glass jug secondary. Attach airlock.
• 8. When ferment is complete (S.G. has dropped to 1.000-about 3 weeks) syphon off sediment into clean secondary. Reattach lock.
• 9. To aid clearing siphon again in 2 months and again if necessary before bottling

Tip: This wine may be more to your liking slightly sweetened. At bottling add ½ tsp stabilizer, then ¼ lb dissolved sugar per gallon.

Tags: sugared beet