Makes one gallon.
|2-1/2 lbs. Beets
||1 gallon Water
|2-1/4 cup Sugar
||2 tsp. Acid Blend
|1 tsp. Yeast Nutrient
||1 Campden Tablet, crushed
|1/4 tsp Tannin
||1 pkg. Wine Yeast
Keep your acid tester and hydrometer handy. As with all
wild fruit the sugar and acid content varies greatly from
year to year and even from one location to another. The
recipe above is a general recipe to use which you may have
- Wash beets, skin the beets and cut up into small pieces.
- Place beets in nylon straining bag, tie top and gently
boil in 2 qts. water until beets are tender.
- Take bag out and set aside for later.
- Pour hot water from boiling beets on the sugar in primary
fermenter and mix thoroughly.
- Put bag with beet pulp in fermenter. Add remaining water
(cold) and all ingredients, except yeast. Stir well.
- Cover primary fermenter.
- Wait 24 hours, then add yeast and re-cover primary fermenter.
- Stir daily, check S.G. and press pulp lightly to aid
- When S.G. reaches 1.040 (usually 3-5 days), strain juice
from bag. Then syphon juice into glass container and attach
- When S.G. reaches 1.000 (usually about 3 weeks), fermentation
is complete. Syphon juice off sediment into clean glass
container. Re-attach airlock.
- To aid in clearing, syphon again in 2 months and again,
if necessary, before bottling.
- Allow the wine to age.
This wine may be more to your liking slightly sweetened.
At bottling add 1/2 tsp. stabilizer, then 1/4 lb. dissolved
sugar per gallon.