More than two years ago I was pulling the last of our
parsnips, big as a man's legs, out of the muddy winter soil. I made some of them into wine,
which didn’t turn out well; vegetable wine seems to be a much trickier business
than flower wine, like dandelions or elderflowers.
The good news, though, is that I was able to take the wine
and make it into vinegar, simply by buying organic, unfiltered, live-culture
vinegar from a store in Dublin, mixing it with the undrinkable wine and letting
it sit in a bucket, covered in the shed, for six months. The result has been a
nice salad vinegar, similar to apple-cider vinegar and perfect for mixing into salad dressing.
2 comments:
Interesting. When you say you let it sit in a bucket, could you be more specific? Just open to the air? Doubtless I'll produce some undrinkable wine before too long. My parsnips didn't amount to anything this year or I'd have tried to make some wine from them.
Andy,
No, I closed the lid, but not air-tight. It's the same plastic bucket I use for wines, and am using right now for beer -- well-cleaned first, of course.
If you give it a try, let me know how it goes.
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