Hop Shop, Plymouth :: NAWB Members Recipes 2008

The primary activity of the ‘National Association of Wine and Beermakers’, or 'NAWB', is to stage the Annual 'National' Show and Conference for the hobby. The ‘National’ is normally held at the end of March or early April. It is a two-day show with the Competition, AGM and the Conference all held on the same weekend. By becoming a member and entering the ‘National’ you will be able to enter the members’ classes and to try out your entries against some of the leading Master Wine and Beer makers in the country. And believe me some of the entries are good, stunningly good!

If you would like to know more about the National Association of Wine and Beermakers either visit their website at www.nawb.org.uk where you can find out about the coming show and check out the show schedule, or send me an email at sales@hopshopuk.com

At the National the winner of each Members Recipe Class is asked to provide a recipe for the class they have just won for inclusion in the schedule at the next year's competition. These recipes are provided by wine and beer makers who, having already proved their capabilities by winning the class, then provide a proven recipe which they know to be worthy of being used to produce the entries in this class at the next year's National Show.
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Ingredients (1 gallon) at an OG of 1085

3 lb.Parsnips
½ lb. Raisins (use the best)
½ pt.White Grape Concentrate
2 Oranges
2 Lemons
1 Vitamin B1 tablet
1 teaspoon Yeast Nutrient
1 teaspoon Pectolase
1 teaspoon Bentonite
1 teaspoon Tartaric Acid
¼ teaspoon Tannin Powder
Sugar to SG 1.085
Wine Yeast

Wash the parsnips well to remove the soil, peel and cut into 1” cubes. Place in a pan with 3 pints of water, bring to the boil and simmer until they become soft but not mushy. Strain hot liquid into a fermenting bucket (use parsnips for cooking, they can be frozen for later use with meals). Rinse the lemons and oranges in hot water to remove any preservatives, slice and add to the bucket. Wash and mince the raisins and add to the bucket. Add the concentrate. Top up to 1 gallon using cold water, add the nutrient, Vitamin B1 tablet, pectolase, tannin, acid, yeast and enough sugar for an SG 1.085.

Ferment 6 days in the bucket, then strain liquid into a demijohn. Add 5 oz sugar each time must drops to 1.010 until fermentation ceases. Clear the wine and sweeten to balance.