top of page

  Nairn Show Nominated Wines

Each year the Circle nominates a wine for the special category at the Nairn Show held on the last Saturday of July each year.

The wine is nominated two years in advance to give members and any other entrant a chance to make and mature the wine prior to the show.

The wine for the 2016 show was nominated as Birch Sap

The wine for the 2017 show has been nominated as Dandelion

The wine for the 2018 show has been nominated as Mixed Fruit

The wine for the 2019 show has been nominated as Parsnip


The wine for the 2020 show has been nominated as Mango

More detail on the Nairnshire Farming Society and the Nairn  Show can be found on








3lb Parsnips

3lb sugar

¼ pt white grape juice

1 tsp Citric Acid

1 tsp Pectolase

Yeast and Yeast Nutrient    




Clean the Parsnips thoroughly and remove any stalks

Cut the parsnips into 1/4 inch thick slices and place in a pan with 1 gallon of cold water.

Bring the pan to the boil and then  simmer for 30 - 40 minutes or until the parsnips become soft, but not mushy.

Turn off the heat and leave to cool slightly.

Carefully strain  the parsnips into a fermenting bucket and discard the fruit.

Return the juice to the preserving pan and put back on the stove and simmer for another 30 -45 minutes.

Remove from the heat and pour into a fermenting bucket.

Add the sugar and stir until it is fully dissolved, now add the grape juice, the 1 tsp of citric acid.

Leave to cool to room temperature - approx 20°C.

When cool add the pectolase, yeast and nutrient and stir.

Put the lid on loosly and transfer to somewhere warm (approx 20°C) for 7 days.

Syphon the liquid from the bucket into a demi-john to the top of the shoulder being careful not to disturb the sediment in the bucket.

Fit a cork and airlock (half filled with sterilising solution) and transfer to a cool corner in the house, ideally between 16°C and 20°C to allow for the the fermentation to complete. This can take up to 4 weeks.


Rack the wine off the sediment into a clean, sterilised demi-john. Add 1 crushed Campden tablet and stir. Refit the airlock, put in a cool corner of the house and leave to clear. Bottle when completely clear. (Note: This may involve racking several times)

Your wine is now ready for drinking but will improve in the bottle if left for a few months more.







4 lbs of mixed soft fruits (3 fruits minimum)

(e.g. Raspberies, gooseberies, strawberries, currants of any colour, brambles etc Any mixture of the above is fine.) *

2 lbs sugar

Yeast nutrient

Pectic Enzyme

Citric Acid (1tsp or juice of two oranges)

1 teaspoon pectic enzyme

Wine Yeast

7 Pints water

Campden tablets

(add one campden tablet for each gallon of wine)


*Note:- If you use more than I/2 a pound of rasps or brambles combined it is better to extract the juice from the berries first as fermenting on the fruit can leave a woody taste from the pips.


(To make one gallon)


 Wash the fruit thoroughly

Remove the husks and  mash the fruit and add it along with all ingredients except the yeast and pectic enzyme to a bucket.

Dissolve the sugar in water and bring to boil. Pour it over the fruit and allow to cool to room temperature.When cool add the yeast and pectic enzyme.

Stir daily for 6 days and then strain the must into a demi-john or suitable fermenting vessel . Fit an airlock and

allow the fermentation to continue. Rack when it starts to clear. (Usually about 6-8 weeks.)

Bottle after a further 2-3 months.

bottom of page