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  • 3 min read
  • 20.01.2025

Mangelwurzel wine recipe – Stephanie Hafferty

mangelwurzel wine scaled

Nutritional Information

Nutritional Facts (10 Servings)Amount Per Serving
Calories794
%Daily Value
Total Fat 0.9g1%
Saturated Fat 0.1g1%
Cholesterol 0mg0%
Sodium 144mg144mg
Total Carbohydrates 204.8g74%
Dietary Fibre 6.5g23%
Total Sugars 195.8g
Protein 7.2g

Ingredients

  • 1800g (4lb) mangelwurzels, washed and sliced into 2.5cm (1in) pieces, no need to peel 
  • 1800g (4lb) granulated sugar10cm (4in) piece of root ginger, sliced (optional)
  • Thinly peeled rinds of 2 lemons and 1 orange, unwaxed

Method

  • Juice of the lemons and orange
  • 4.5 litres/1 gallon water
  • Wine yeast 
  • Scrub the mangelwurzels, slice and place in a large pan with the water, ginger (if using) and citrus peel. Boil until the root is tender. 
  • Meanwhile, pour the sugar into the brewing bucket and activate the yeast (if necessary).
  • When the root is soft, strain the contents of the pan onto the sugar.
  •  Add the citrus juices. Stir until the sugar has dissolved and leave until lukewarm
  • Once it is lukewarm, add the yeast, stir, cover and leave for a further 24 hours in a warm place. Transfer into a sterilised fermentation jar, insert the airlock and leave somewhere warm to ferment. This takes around 2-3 months.
  • Once fermentation is finished, syphon off into bottles, cork, label and store for at least a year.
harvesting mangelwurzels
Meet the author
Stephanie

Stephanie Hafferty is an expert edible gardener, homesteader, garden designer, consultant, speaker and award winning garden and food writer. She specialises in growing food year round, affordably, using sustainable methods, and creating recipes for nutritious meals, as well as home and body care products. With decades of practical gardening and homesteading experience, she has created and worked in organic kitchen gardens on private estates, community gardens, market gardens and for restaurants, as well as in home plots and allotments.

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