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Beetroot Wine
5 lbs fresh beetroot
2 lemons
2 lbs finely granulated white sugar
1 lb light brown sugar
6-1/2 pts water
1 tsp yeast nutrient
Montrachet Wine yeast
Scrub the beetroots well and slice thinly without peeling. Place slices in large pot and add zest of lemons and 1-1/2 qt water. Bring to boil covered, reduce heat and cook additional 20 minutes. Remove from heat and strain liquid into dark secondary. Add juice of lemons, white sugar, yeast nutrient, and remaining water. Stir well to dissolve sugar and allow to cool. When luke-warm, add yeast and fit airlock. Ferment three weeks and rack. Add brown sugar and stir gently but well to dissolve. Refit airlock and ferment to dryness (30-45 days), topping up if required. Rack, top up, refit airlock and bulk age in dark place for six months. Rack into dark bottles and store in dark place additional 6 to 18 months before tasting. [Jack Keller's recipe]
5 lbs fresh beetroot
2 lemons
2 lbs finely granulated white sugar
1 lb light brown sugar
6-1/2 pts water
1 tsp yeast nutrient
Montrachet Wine yeast
Scrub the beetroots well and slice thinly without peeling. Place slices in large pot and add zest of lemons and 1-1/2 qt water. Bring to boil covered, reduce heat and cook additional 20 minutes. Remove from heat and strain liquid into dark secondary. Add juice of lemons, white sugar, yeast nutrient, and remaining water. Stir well to dissolve sugar and allow to cool. When luke-warm, add yeast and fit airlock. Ferment three weeks and rack. Add brown sugar and stir gently but well to dissolve. Refit airlock and ferment to dryness (30-45 days), topping up if required. Rack, top up, refit airlock and bulk age in dark place for six months. Rack into dark bottles and store in dark place additional 6 to 18 months before tasting. [Jack Keller's recipe]