Turnip and Red Cabbage Wine
Turnip and Red Cabbage Wine!
Every once in a while a childish curiosity to question the norms of traditional wine making methods leads to the creation of a rather chuffingly good gallon of wine.
Recently, we were having our typical Sunday roast, home grown meat and local food Neeps and red cabbage. Whilst the veg was on a gentle simmer, I wondered if there was a wine recipe for the Ingredients, certainly in my 30+ years of making and enjoying homebrew, I had never encountered a bottle of turnip and red cabbage wine.
Turning to the biggest resource available, I was ever confident that Google could direct me to a recipe.. But Nada to neep wine nor a red cabbage wine could be found online.
Had it been made before but too mediocre to publish? If very bad I'm sure someone would have posted online of their disastrous drink.
When we made our first batch of this wine, we were amazed that it tasted just like a watermelon wine, and had a fantastic rose colour to it. Perfection!
Every once in a while a childish curiosity to question the norms of traditional wine making methods leads to the creation of a rather chuffingly good gallon of wine.
Recently, we were having our typical Sunday roast, home grown meat and local food Neeps and red cabbage. Whilst the veg was on a gentle simmer, I wondered if there was a wine recipe for the Ingredients, certainly in my 30+ years of making and enjoying homebrew, I had never encountered a bottle of turnip and red cabbage wine.
Turning to the biggest resource available, I was ever confident that Google could direct me to a recipe.. But Nada to neep wine nor a red cabbage wine could be found online.
Had it been made before but too mediocre to publish? If very bad I'm sure someone would have posted online of their disastrous drink.
When we made our first batch of this wine, we were amazed that it tasted just like a watermelon wine, and had a fantastic rose colour to it. Perfection!
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Before we come onto the recipe, here is a video of how we made it :)
Ingredients:
Method:
Cover the cabbage in 2 liters of boiling water, simmer till tender
- Turnip - 3.5lb - diced
- Red cabbage 2.5lb sliced
- 500g raisins / sultanas
- 1 banana
- Sugar 1.5kg
- Yeast and nutrient
Method:
Cover the cabbage in 2 liters of boiling water, simmer till tender
- Repeat with the turnip
- Prepare your fermenting bucket by dissolving 1.5kg of sugar in 1 liter of boiling water, stir, add raisins / sultanas, and the banana
- Poor over the liquid from the cabbage and the turnip
- When the must is cool, add your yeast
- Stir daily for a week, then decant into a demijohn
- Once the wine has finished fermenting, rack off the sediment and store. At this point, I do not know how long to store it for. . .
