Turnip Wine (2)

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  • 4 lbs turnips, without tops
  • 1/2 lb dried hops
  • 2 lb white granulated sugar
  • 61/2 pts water
  • 1 tsp acid blend
  • 1/2 tsp pectic enzyme
  • 1/4 tsp tannin
  • 1 tsp yeast nutrient
  • Lalvin RC212 or Red Star Sherry yeast

Scrub turnips and remove small roots and crowns. Chop coarsely and put in nylon straining bag. Tie closed and put in pot with water. Bring to boil and cover, continuing boil until tender. Drip drain (do NOT squeeze). Put sugar in primary and pour hot liquid over it, stirring until completely dissolved. Add dried hops to nylon straining bag with turnip pulp, tie top, and put in primary. When liquid has cooled to room temperature, add remaining ingredients except yeast. Cover and set aside for 12-14 hours. Add activated yeast. Ferment 7 days, punching down bag twice daily without squeezing. Drip drain bag of turnip pulp and hops, then discard solids. Rack into secondary, top up if necessary, and attach airlock. Rack, top up and reattach airlock after one week, again one week later, and again two weeks later. Thereafter, rack, top up and reattach airlock every two months until wine clears and no longer deposits sediments. If not clear in 6 months, treat with Amylase or other starch enzyme and wait additional two months. Stabilize, sweeten if desired, wait 10-14 days, and rack into bottles. Age 12 months or more before tasting. [Adapted recipe from Jerry Uthemann’s Mary’s Recipes ]