Beet wine

Home made beetroot wine recipe

Prep Time 10

Cook Time 1

Resting time 21

Total Time 21 11

Course Drinks

Cuisine International

Servings 2 ltr

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 ltr
Let 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.

You should keep the glass container in dark place always.
In the trophic region, the fermentation process happens quickly than the cool region.

Keyword Beet wine, Red wine