56: 100 Days of Happiness

Inspired by our conversation about wine making last night, Craig and I set up a batch of parsnip wine today. Our first proper, country wine! It took about 15-20 minutes to scrub & slice 4lbs of parsnips. We still have another 3lbs which we've scrubbed, sliced and frozen for future wine.

We've been strictly adhering to the recipe this time, now that we have a proper one to follow. So this will be left to cool for 24 hours before adding the yeast. We're also doing it in the 23 litre fermentation bin we bought, as demijohns can be a little tricky to clean out and we have some wine that has nearly finished fermenting that we need another demijohn to rack into.