3 pounds of parsnips 
1 pound of raisins 
4 1/2 cups of granulated sugar 
1/2 teaspoon of yeast energizer 
juice of four oranges 
1/4 teaspoon of tannin 
1 campden tablet 
1 package of wine yeast 
1 gallon of water

Wash and vigorously scrub the parsnips. Chop the parsnips into small pieces and place in a pot with 3 liters of water. Boil the parsnips until they are soft (15 to 20 minutes). Strain the liquid into a primary fermentor

Put the parsnips back into pot and add another 3 liters of water. Boil for another 5 minutes. Strain the liquid into a primary fermentor. 

Discard the parsnip pulp. Add enough water to the liquid to make it become 1 gallon.

Dice the raisins and add them to the fermentor. Then add all the other ingredients except the yeast. 

Let them sit overnight. Check the specific gravity, which should be between 1.090 and 1.100. 

Add the yeast. 

Stir daily for three or four days or until the frothing stops.

Strain the liquid. 

Siphon the liquid into a secondary fermentor and attach the airlock.

Bottle the wine.