Easy Parsnip Wine the 50's Way!

I happened to come across a Parsnip Wine recipe recently that was used by my parents during the 1950's. Amazing how they got by really, but would we do it today?

You need:

4lbs Parsnips, 4lbs Sugar, 2 Lemons, 2 Ounces of Yeast and a piece of Bread (toasted).

Scrub the Parsnips, don't peel them. Cut them up and boil in 1 gallon of water until tender. When soft strain (don't squeeze them) and add the Sugar and Lemons (I assume at least cut the Lemons in half) stir well. Float the Yeast on the toast and leave for 4 days in a warm atmosphere. Strain, bottle and store in a cool place and the longer you leave it the better it gets.

Don't blame me if it goes wrong! lol

Or how about this one?

Orange Wine

Peel 18 Oranges and put the skins into 1 gallon of boiling water. Leave for 24 hours, then strain the water from the skins and add orange pulp and juice by squeezing the oranges well. Stir each morning for 6 days, strain and add 4lbs of sugar, add half an ounze of Ginger, then bottle.

Maybe the 18 oranges would be better eaten as fruit? lol

Have you got a recipe for Wine from long ago? Do let us have those old recipes that your parents used soon after the War years, when virtually nothing was thrown away.

Damson Wine and Mock Mead coming next....hic!

Has anybody started wine making recently? If you have it may be that these old recipes will interest your colleague/friends doing the same.