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
--
O Benryn wleth hyd Luch Reon
Cymru yn unfryd gerhyd Wrion
Gwret dy Cymry yghymeiri