Beetroot wine – How to make beet wine at home
Beetroot wine recipe with detailed steps on how to make it at home.
Beetroot wine is one of the good find for me. I have decided earlier, if I ever want to post any recipe, this would be my first choice. Yes, the beetroot wine is most loved red wine.
During our travel to Cyprus almost 5 years before, we had visited some of the wineries over there. There were grapeyards with winery near to it. We had tasted some of the wines. Out of all, I liked sweet dessert commandaria wines which is full of aromas of caramel and cocoa, flavors of grape, figs and honey.
You don’t feel it like alcoholic as it such a sweet wine with less percentage of alcohol. We got to know some of the basic methods of wine preparation from the winery shop man. It created lot of fascination and new world of wine making for me.
Since then I have started making sweet grape wine at home. I will post the grape wine recipe too.
After the success of grape wine, I wanted to make really really red colored wine. So, I opted to beetroots for it. I have made it couple of times. I must say the alcohol level is higher in beet wines when compared to grape wines. I do not know exactly how much percentage it is, but I guess that it should be around 15 to 20%.
Here comes the recipe of my beet wine.
Beet wine
Equipment
- Glass container with 5 litre capacity
Ingredients
- 1 kg Beetroot
- 750 g Sugar
- 2.5 Litre Water
- 15 g Yeast
- 2 Lemon
- 50 g Wheat
Instructions
- Peel the beetroots and cut into small pieces.
- Take a big vessel which can contain 2.5 ltr water and cut beetroots, at least 25% empty space should be there after adding water and beetroots.
- Clean the vessel with hot water to sanitize it. The most important point to remember in wine making is cleanliness, as it is going to take days to brew wine.
- Boil the beetroots in water for at least 30 minutes to 1 hour in low flame. Beetroot should be very well and turn little mashy. So that, all the essence of beets are out into water. The water would reduce to about 1.7 ltrLet it cool completely.
- Mix yeast with lukewarm water and 2 teaspoon sugar; you will notice yeast raising up.
- Drain the cooled beetroot boiled water into glass / ceramic container.
- Add sugar, yeast mixed, wheat and lemon juice extracted from lemons.
- Mix well and close the container air tight and keep it in dark place at room temperature.
- Every morning, open the container and mix it with a clean wooden ladle till the bottom of the container. Then close airtight and keep it back in its place again. Continue this step for 21 days.
- After 21 days strain the wine into clean vessel.
- 30 minutes later, after it settles down, you can transfer the wine to a wine bottle and store in room temperature.
- The more the days you leave it, the more tastier and stronger it becomes.
Notes
- You should keep the glass container in dark place always.
- In the trophic region, the fermentation process happens quickly than the cool region.
