I think something's gone wrong with my parsnip wine.
As usual, I cut up the roots and soaked them in boiling water for 24 hours, strained them off and added lemon and raisins. When I added the sugar though (3 lbs), the consistency appeared to change from normal to something much thicker and more gloppy, sort of the consistency of sauce. It fermented ok but when I strained it off again today into a jar, the consistency's the same.
I've added some more pectolase and some more yeast nutrient, but I'm still not sure that it'll turn into anything normal. It hasn't thrown a deposit in the jar yet.
Anyone know what's happened and/or suggest anything I can do to cure it?
Cheers
Ffred