How To Make Beetroot Wine

beetroot wine
Use young beetroots for this recipe
Wash the beetroots (do not peel)
Put thinly sliced beetroot into pan
Add 5 pints, 2.4 litres water
Boil and simmer until tender
Strain off the liquid (use remaining beetroot for pickling etc)
Return strained liquid to clean saucepan
Add juice and zest from oranges (no pith)
Add sugar and cloves
Heat water to disolve sugar while continually stirring
Let liquid cool
put liquid into fermenting bin
Add crushed Campden tablet
Add pectic enzyme
Leave covered in warm for 24 hours
Add yeast and yeast nutrient
Leave to ferment for 3 days stirring each day
Strain liquid into demijohn and top up to shoulder, for best results use cooled boiled water
Fit airlock and leave to fermenting is complete
Rack wine into another demijohn
Rack again if wine fails to clear completely
This wine is ready to drink after 6 months

Preparation time: 40 minutes

Initial fermentation time: 10 days

Time to be ready to drink: 6 months

Sweetness: Dry

Calories per bottle: 400 approx

Yield: 6 bottles

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