Ingredients for 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
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How to Make 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.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
4691g
Fat
0g
Carbs
395g
