Beet Wine Recette

Uncover a hidden gem from an antique Lithuanian cookbook! This unique beet wine recipe is a testament to old-world traditions, culminating in a subtly sweet and earthy beverage after an 11-day fermentation process. Prepare for a rewarding culinary adventure as you transform humble beets into a captivating homemade wine.

Préparation 270 min

Cuisson 15900 min

Calories 4627.7 kcal

Protéines 19g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Beet Wine

2 kg (4.4 lbs) beets
Sufficient water to boil beets initially, plus enough to make a total of 4 liters (1 gallon) of liquid
1 kg (2.2 lbs) sugar
Cake Yeast
1 teaspoon black pepper

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Beet Wine? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Beet Wine

Pare and quarter approximately 2 kg (4.4 lbs) of beets.
Boil the quartered beets in 2 liters (approximately 8 cups) of water until tender (about 30-45 minutes).
Let the boiled beets stand at room temperature for 24 hours.
Remove the beets from the water and reserve the cooking liquid.
Add enough water to the reserved beet cooking liquid to make a total of 4 liters (1 gallon) of liquid.
Add 1 kg (2.2 lbs) of sugar and 1 teaspoon of black pepper to the liquid.
Bring the mixture to a boil and simmer for 10 minutes.
Strain the mixture through a clean cheesecloth or fine-mesh sieve into a 4-liter (1-gallon) clay crock or food-grade bucket.
Spread 1 packet (or 2 teaspoons) of active dry yeast onto a slice of bread that has been thoroughly dried in a preheated oven at 100°C (212°F) for about 15-20 minutes until crisp.
Place the bread with yeast into the lukewarm beet liquid.
Let the mixture ferment in a warm place (around 20-24°C or 68-75°F) for 10 days, loosely covering the crock with cheesecloth to allow for air circulation but prevent contamination.
After 10 days, carefully bottle the wine, leaving some headspace.
Do not cork the bottles tightly initially. Allow for a slight release of pressure as the wine continues to age. After several weeks, you can cork the bottles more securely.