How To Make Beetroot Wine
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
Beetroot wine is best suited to being used as a mulled wine. To stop discolourisation use a coloured demijohn and bottle. This wine loses some of its bright redness after time, this shouldn’t affect the flavour though.
Preparation time: 40 minutes
Initial fermentation time: 10 days
Time to be ready to drink: 6 months
3lb/1.4kg beetroot
2lb/1.1kg sugar
5 cloves
1 teaspoon/5 grams tartaric acid
1 teaspoon/5 grams pectic enzyme
1 teaspoon/5 grams yeast nutrient
1 teaspoon or 1 satchet all-purpose wine yeast
1 Campden tablet
Sweetness: Dry
Calories per bottle: 400 approx
Yield: 6 bottles
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