Beetroot Wine
Beet wine is a dry, deep red country wine.
Servings: 20 glasses (1 gallon, about 4 bottles)
Ingredients
- 3 1/4 lbs Beets peeled and topped
- 5 1/2 cups cane sugar
- 3 medium lemons juiced, about 6 tbsp
- 1 cup brewed black tea cooled completely
- 1 tsp yeast nutrient
- 1 packet wine yeast
- filtered water unchlorinated
Instructions
- Chop the cleaned beets into small pieces and place them in a pot with 3 quarts of boiling water. Simmer 15-20 minutes until cooked. Remove from heat.
- Remove the beets from the liquid and use them in another recipe (reserve the liquid).
- Allow the beet liquid to cool completely and then pour it into a 2-gallon fermenting bucket. Add the sugar and remaining ingredients, along with a full gallon of water.
- Cover the bucket with a towel and allow it to ferment out of direct sunlight for about 7-10 days until fermentation slows.
- Using a brewing siphon, transfer the liquid to a clean, narrow neck one-gallon carboy (demijohns). Leave sediment behind, and top with water if necessary to fill the carboy to the neck.
- Cap the carboy with an airlock/water lock and allow the mixture to ferment for an additional 2 to 3 months until fermentation stops (and the wine clears).
- Bottle the beet wine, capping with wine corks. Allow the wine to bottle age for 4-6 months before drinking.
Notes
Adding brewed black tea contributes tannins to the beetroot wine, which in turn helps balance the flavor and give the wine body. The recipe notes that you should taste the wine at bottling time, and if you feel it lacks body, add a splash of brandy to help round out the mouth feel.
Nutrition
Calories: 243kcal | Carbohydrates: 62g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 58mg | Potassium: 241mg | Fiber: 2g | Sugar: 60g | Vitamin A: 24IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg