- 0.5 kg fresh parsley or 60 g dried parsley
- 1.1 kg white sugar
- 280 ml white grape concentrate
- 2 oranges
- 1 teaspoon citric acid
- 1 teaspoon grape tannin
- 1 teaspoon yeast nutrient
- 1 teaspoon all purpose yeast
- Start the yeast in a starter bottle the day before you want to make the wine. Dissolve the sugar in 0.5 litre o boiling water and leave it to cool under a cover.
- Chop the parsley and soak it for 24 hours with the juice and zest of the oranges in 2.25 liters of water. After 24 hours bring it to boil and let it simmer for 20 minutes. Let it cool down afterwards and strain it into a demijohn.
- Add the sugar syrup, grape concentrate and the other ingredients and then tip it up to the shoulder with cool water. Pour in the yeast starter and fit a bung and airlock. Leave to ferment in a warm place, shaking it daily for the first week.
- When the fermentation has ceased, leave to settle in a cool place before racking it. Add one crushed Campden tablet at the first racking.
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