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How to Make Swede Wine (1 UK Gallon Recipe)

 swede

Swede wine is a smooth, full-bodied vegetable wine with a rich golden colour, delicate honeyed sweetness and subtle notes of citrus, spice and dried fruit. Although made from a humble root vegetable, it matures into a remarkably elegant country wine with excellent ageing potential.

Properly aged, swede wine becomes mellow, well-balanced and surprisingly wine-like, making it one of the hidden treasures of traditional British home winemaking.

Wine Profile

  • Style: Full-bodied white-style vegetable wine

  • Colour: Deep gold to golden amber

  • Body: Medium to full

  • Sweetness: Dry to off-dry

  • Acidity: Low

  • Alcohol: 11.5–13% ABV

  • Yield: Approximately 1 UK gallon (4.5 L), around 6 × 750 ml bottles

  • Difficulty: Beginner to Intermediate

Swede wine is a smooth, full-bodied vegetable wine with a rich golden colour, delicate honeyed sweetness and subtle notes of citrus, spice and dried fruit. Although made from a humble root vegetable, it matures into a remarkably elegant country wine with excellent ageing potential.

Properly aged, swede wine becomes mellow, well-balanced and surprisingly wine-like, making it one of the hidden treasures of traditional British home winemaking.

Harvest Calendar

  • Harvest Season: September – February (UK)

  • Best Picking Time: Mature, firm swedes after cool autumn weather

  • Suitable for Storage: Excellent

  • Suitable for Freezing: Yes

  • Best Source: Allotments, home gardens, farm shops and greengrocers

Best Varieties

Any culinary swede can be used.

Recommended varieties include:

  • Marian

  • Invitation

  • Ruby

  • Helenor

  • Best of All

Choose firm roots with smooth, unblemished skins.

Avoid soft, woody or sprouting swedes.

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

Preparation

  1. Wash the swede thoroughly.

  2. Peel away the thick outer skin.

  3. Dice into small cubes.

  4. Place into a large saucepan and cover with water.

  5. Simmer gently for 35–45 minutes until tender.

Avoid vigorous boiling.

Retain all of the cooking liquor.

Making the Must

  1. Transfer the cooked swede and cooking liquor into a sanitised fermentation bucket.

  2. Dissolve the sugar into the hot liquid.

  3. Add the lemon juice (or acid blend).

  4. Top up with cool water to reach 1 UK gallon (4.5 L).

  5. Allow the must to cool below 25°C (77°F).

  6. Add:

    • Pectic enzyme

    • Yeast nutrient

    • Crushed Campden tablet (if using)

  7. Cover and leave for 24 hours if Campden was added.

  8. Add the yeast and stir thoroughly.

Primary Fermentation

  1. Ferment with the swede pieces for 5–7 days.

  2. Stir once daily.

  3. Keep the vegetable submerged.

  4. Maintain 18–22°C.

The aroma will gradually become sweeter as fermentation progresses.

Transfer to Secondary

  1. Strain out the swede pieces.

  2. Allow them to drain naturally.

  3. Siphon into a sterilised demijohn.

  4. Fit an airlock.

  5. Top up if necessary.

Secondary Fermentation

Allow fermentation to continue for approximately 4–6 weeks.

Rack whenever sediment reaches around 1–2 cm.

Clearing & Aging

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

Expected Results

  • Original Gravity: 1.090–1.100

  • Final Gravity: 0.995–1.000

  • Alcohol: 11.5–13% ABV

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.

About 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.

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 & Aging

  • Improves for up to 4 years

  • Store in a cool, dark place

  • Best drinking window: 2–4 years

  • Benefits greatly from bottle maturation

Frequently Asked Questions

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.

 

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