How to Make Turnip Wine (1 UK Gallon Recipe)

Turnip wine is a light, crisp vegetable wine with a pale golden colour, delicate floral aromas and subtle earthy sweetness. The turnips contribute body and texture rather than a dominant flavour, resulting in a refreshing country wine that is surprisingly elegant once matured.

Traditionally brewed from autumn and winter crops, turnip wine is an excellent example of how humble vegetables can produce refined homemade wines.

Wine Profile

• Style: Light white-style vegetable wine

• Colour: Pale straw to light gold

• Body: Light to medium

• Sweetness: Dry to off-dry

• Acidity: Low

• Alcohol: 11–12% ABV

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

• Difficulty: Beginner to Intermediate

Harvest Calendar

• Harvest Season: September – February (UK)

• Best Picking Time: Young, firm turnips before they become woody

• Suitable for Storage: Good

• Suitable for Freezing: Yes

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

Best Varieties

Most culinary turnips are suitable.

Recommended varieties include:

• Purple Top Milan

• Snowball

• Tokyo Cross F1

• Sweetbell

• Golden Ball

Choose smooth, firm turnips with no signs of sprouting or soft spots.

Avoid large, woody turnips, which can produce a stronger earthy flavour.

Ingredients

• 5.0–6.0 lb (2.3–2.7 kg) turnips

• 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 QA23 (recommended for crispness)

  • Lalvin D47 (adds body)

  • EC-1118 (clean and reliable)

Optional Ingredients

• 150 g raisins

• ¼ tsp wine tannin

• Small piece of fresh ginger

• Zest of ½ unwaxed lemon

• 1 tsp glycerine after fermentation

Preparation

1. Wash the turnips thoroughly.

2. Peel off the outer skin.

3. Dice into small cubes.

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

5. Simmer gently for 30–40 minutes until tender.

Do not boil vigorously.

Retain all of the cooking liquor.

Making the Must

1. Transfer the cooked turnips 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 turnip pieces for 5–7 days.

2. Stir once daily.

3. Keep the vegetables submerged.

4. Maintain a fermentation temperature of 18–22°C.

The must develops a light, slightly sweet aroma during fermentation.

Transfer to Secondary

1. Strain out the turnip pieces.

2. Allow them to drain naturally.

3. Siphon into a sterilised demijohn.

4. Fit an airlock.

5. Top up with cooled boiled water if required.

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 necessary.

• Bottle when crystal clear.

Turnip wine matures more quickly than swede or parsnip wines.

• Minimum aging: 6 months

• Ideal aging: 9–12 months

• Peak drinking: 1–2 years

Expected Results

• Original Gravity: 1.086–1.096

• Final Gravity: 0.995–1.000

• Alcohol: 11–12% ABV

Tips for Better Turnip Wine

• Use young, tender turnips for the cleanest flavour.

• Retain the cooking liquor—it contributes valuable flavour and body.

• Lemon juice or acid blend is essential to balance the low natural acidity.

• Raisins improve body without masking the wine's delicate character.

• QA23 yeast produces an exceptionally crisp finish.

• Drink within two years to enjoy its freshness.

Common Mistakes to Avoid

• Using large, woody turnips.

• Discarding the cooking liquor.

• Overcooking until the flesh falls apart.

• Forgetting the acid addition.

• Allowing excessive oxidation during aging.

About Turnip Wine

Turnip wine was once a familiar sight in British country winemaking, particularly during the autumn and winter months when root vegetables were plentiful but fresh fruit was scarce. Resourceful homebrewers discovered that turnips could produce a surprisingly refined white-style wine when combined with sugar, citrus and careful fermentation.

Although less common today than carrot or parsnip wine, it remains an excellent example of traditional country winemaking, producing a light, elegant wine that reflects the ingenuity of earlier generations.

Serving Suggestions

• Serve well chilled (8–10°C)

• Excellent with grilled fish, roast chicken and turkey

• Pairs beautifully with soft cheeses such as Brie and Camembert

• Complements salads and light pasta dishes

• Ideal as a summer lunch wine

Storage & Aging

• Best consumed within 2 years

• Store in a cool, dark place

• Best drinking window: 9–24 months

• Enjoy while the fresh character remains vibrant

Frequently Asked Questions

Does turnip wine taste like turnips?
No. The vegetable flavour becomes very subtle after fermentation, leaving a light, clean wine with delicate floral and citrus notes.

Can I use baby turnips?
Yes. Baby turnips often produce an even cleaner, sweeter wine and are an excellent choice if available.

Why is acid blend important?
Turnips are naturally low in acidity, so adding lemon juice or acid blend creates a brighter, more balanced wine.

Should I keep the skins on?
No. Peeling the turnips helps avoid bitterness and produces a cleaner-tasting wine.

How long should I age turnip wine?
Six to twelve months is usually sufficient. Unlike fuller-bodied vegetable wines, it is intended to be enjoyed while still relatively fresh.