Yeast for parsnip wine

[scott_m]

Hi there,

I'm going to be making a 3g batch of parsnip wine based in the recipe from "A Sip Through Time"

12lbs parsnips
1.5 oz cream of tartar
9lb sugar
3g water
yeast

What kind of yeast would be good for making a wine of this sort? There are a bunch of recipes in the book that just call for the use of plain old sugar to use as the wort.

I have a Nottinghame Ale yeast sitting in my fridge. Might that be good?

 

[adrock430]

I think so, a lot of those recipes state cote du rhone type wine yeasts. Don't know if there is too much of a difference in such a simple sugar wort. I hear this type of wine takes a while to mature, but one of the best when ready. Good luck!

 

[scott_m]

Hmmm, now I'm wondering about if the yeast will dictate having to use a secondary. I'm guessing because of the high alcohol, I'll be using a secondary regardless. But I plan on using the Nottingham Ale yeast, would I be able to bottle just straight from the primary bucket?