I have had lots of requests for my Beetroot wine recipe, so here it is for you too.
3lb (1.4kg)Uncooked Beetroot
12 pints (6.8ltrs) Water
3lb (1.4kg) Granulated Sugar
3 Unpeeled Oranges (washed & sliced)
Teaspoon of Wine Yeast
All equipment must be clean, best to sterilise with baby bottle cleaner or boiled water, preferably both, rinse well with clean cold water. Even the Muslin/Jelly Bag must be clean best to soak in Boiling water.
Wash Beetroot well (do not peel). Cut into thin slices and put in a large pan, add water and bring to the boil, simmer for 40mins until Beetroot is tender.
Strain* off liquid into a 12 pint bowl (discard the Beetroot) put liquid back into the pan and add Sugar, Cloves and sliced Orange, heat gently for 15mins. Strain* the liquid back into bowl and leave to cool, best temp between 20-30 degrees then add yeast and cover with a cloth for 3 days, stir daily.
After 3 days, syphon into a Demijohn** (topping up with cooled boiled water) and leave to ferment, using an air-lock check daily until bubble rate stops, rack the wine into a fresh Demijohn to clear the sediment, do this twice over the next 3-4 weeks, then bottle into green bottles this is important to maintain the wines colour.
* Strain through Muslin cloth or a Jelly Bag, this way you will get a clearer wine.
** If you have brown glass demijohns that's ideal, if not just wrap a black bin bag around a clear one, as daylight can turn the beetroot wine brown. As you can see from my photo mine is a lovely purple/red as it should be.
Leave for 6 months, but drink within 2 years.
Good Luck. Ian.