Make Wine at Home: Beetroot wine recipe
1.8 kg/4 lb freshly dug beetroot
500g/1 lb 1-2-oz raisins
3 level teaspoons citric acid
1.25 g/2 lb 12oz sugar
3.75 litres/6-½-pints water
Port wine yeast and nutrient
1 Scrub the beets clean. Top and tail and cut into small, dice-shaped pieces. Boil until they are soft but not mushy.
2 Strain the liquor on to the washed and chopped raisins and the citric acid. Cover and leave to cool.
3 Add the yeast and nutrient and ferment for seven days, pressing down the raisins twice daily.
4 Strain out and press the raisin pulp dry. Stir in one-third of the sugar. Pour the must into a fermentation jar leaving room for the rest of the sugar. Fit an airlock and continue the fermentation.
5 After a further week, remove one-third of the must. Stir in half the remaining sugar and return it to the jar. Add the last of the sugar in the same way a week later.
6 When fermentation is finished, rack the young wine into a sterilized storage jar and keep in a cool place until the wine is bright. Rack again arid mature this wine in bulk for at least one year and in bottle for at least a further year. If required, sweeten to taste. Serve this strong wine after dinner.