Swede Wine
Swede wine has long been part of Britain's tradition of country winemaking, especially in rural areas where root vegetables formed an important part of the winter diet. Although rarely seen today, it was valued for producing a dependable, well-balanced wine at a time when fresh fruit was unavailable. Like carrot and parsnip wine, swede wine undergoes a remarkable transformation during aging. The vegetable flavours diminish, allowing gentle honeyed, citrus and dried fruit notes to emerge, creating a wine that often surprises those tasting it for the first time.
At a glance
About this wine
Swede wine has long been part of Britain's tradition of country winemaking, especially in rural areas where root vegetables formed an important part of the winter diet. Although rarely seen today, it was valued for producing a dependable, well-balanced wine at a time when fresh fruit was unavailable.
Like carrot and parsnip wine, swede wine undergoes a remarkable transformation during aging. The vegetable flavours diminish, allowing gentle honeyed, citrus and dried fruit notes to emerge, creating a wine that often surprises those tasting it for the first time.
Ingredients
- 5.0–6.0 lb (2.3–2.7 kg) swede
- 2.0–2.25 lb (900 g–1.0 kg) white sugar
- Water (to make up to 1 UK gallon (4.5 L) total volume)
- Juice of 2 lemons (or 2 tsp acid blend)
- 1 tsp yeast nutrient
- ½ tsp pectic enzyme
- 1 Campden tablet (optional)
Wine yeast (half packet recommended)
- Lalvin D47 (highly recommended)
- Lalvin 71B
- EC-1118
Optional Ingredients
- 150 g raisins
- ½ tsp wine tannin
- Small piece of fresh ginger
- Half a vanilla pod
- 1 tsp glycerine after fermentation
Equipment
- The following equipment is recommended to make this 1 Gallon.
- Sanitising fluid,
- 2 gallon Fermenting bucket,
- Demijohn,
- Hydrometer,
- Syphon tube,
- Air lock,
- Rubber bung,
- Measuring cups,
- Muslin bag,
- Thermometer,
- Extra long stirring spoon,
- Kitchen scales,
- Campden tablets
Preparation
- Wash the swede thoroughly.
- Peel away the thick outer skin.
- Dice into small cubes.
- Place into a large saucepan and cover with water.
- Simmer gently for 35–45 minutes until tender.
- Avoid vigorous boiling.
- Retain all of the cooking liquor.
Method
- Transfer the cooked swede and cooking liquor into a sanitised fermentation bucket.
- Dissolve the sugar into the hot liquid.
- Add the lemon juice (or acid blend).
- Top up with cool water to reach 1 UK gallon (4.5 L).
- Allow the must to cool below 25°C (77°F).
- Add: Pectic enzyme Yeast nutrient Crushed Campden tablet (if using)
- Cover and leave for 24 hours if Campden was added.
- Add the yeast and stir thoroughly.
- Strain out the swede pieces.
- Allow them to drain naturally.
- Siphon into a sterilised demijohn.
- Fit an airlock.
- Top up if necessary.
Fermentation notes
Primary Fermentation
Ferment with the swede pieces for 5–7 days.
Stir once daily.
Keep the vegetable submerged.
Maintain 18–22°C.
The aroma will gradually become sweeter as fermentation progresses.
Secondary Fermentation
Allow fermentation to continue for approximately 4–6 weeks.
Rack whenever sediment reaches around 1–2 cm.
Clearing & ageing notes
Once fermentation has finished
Leave to clear for 2–3 months
Rack again if required.
Bottle when crystal clear.
Swede wine rewards patience.
Minimum aging: 6 months
Ideal aging: 12–18 months
Peak drinking: 2–4 years
Tips & notes
Tips for Better Swede Wine
- Choose fresh, firm swedes with smooth skins.
- Keep the cooking liquor.
- Add lemon juice or acid blend for proper balance.
- Raisins improve body and mouthfeel.
- D47 yeast develops particularly rich texture.
- Allow sufficient bottle aging for the flavours to mature.
Common Mistakes to Avoid
- Using woody or old swedes.
- Discarding the cooking liquor.
- Overcooking until the flesh breaks down completely.
- Forgetting the acid addition
- Drinking the wine before it has matured.
Serving suggestions
- Serve lightly chilled (10–12°C)
- Excellent with roast pork, chicken and turkey
- Pairs beautifully with mature Cheddar and Gruyère
- Complements creamy soups and roasted root vegetables
- Delicious with apple tart or baked pears
Storage & ageing
- Improves for up to 4 years
- Store in a cool, dark place
- Best drinking window: 2–4 years
- Benefits greatly from bottle maturation
FAQs
Does swede wine taste like swede? No. After fermentation and aging, the vegetable flavour becomes very subtle, leaving a smooth wine with gentle honeyed and citrus notes.
Can I use frozen swede? Yes. Frozen swede works well once thawed and cooked, making it a convenient option when fresh roots are unavailable.
Should I peel the swede? Yes. The thick outer skin should always be removed before cooking to avoid bitterness.
Why is acid blend recommended? Swedes are naturally low in acidity. Lemon juice or acid blend creates a brighter, better-balanced wine with improved ageing potential.
How long should I age swede wine? At least six months, although it reaches its best between one and two years and can continue improving for up to four years.