Recipes-How To Make BEET WINE


2 lb. beets
2 lb. parsnips
2-1/2 lb. granulated sugar
2 lemons
2 oranges
1/4 tsp. grape tannin
1 tsp.pectic enzyme
1 gallon water
Sauterne wine yeast and nutrient

Wash and thinly slice the beets and parsnips. Bring to boil in 6 pts. water and simmer until tender but not mushy. Strain liquor into primary fermentation vessel over sugar and stir to dissolve. When cool, add all remaining ingredients except yeast. Cover and in 24 hours add yeast, stir, cover well, and set aside two days to begin fermentation. Pour into dark secondary fermentation vessel, fit airlock, and move to cooler place. Siphon off sediments after two months and again when clear. Bottle in dark glass and allow to age in dark place for one year. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]


3 lb. beets
12 oz. dried apricots
1/2 lb. golden raisins
1-1/4 lb. granulated sugar
1 pt. white grape concentrate
1 oz. gypsum
1/2 oz. cream of tartar
1/4 oz. pectic enzyme
1 gallon water
Sherry wine yeast and nutrient

Before beginning, scrub and chop beets, apricots and raisins. Dissolve sugar in 1-1/4 cups boiling water. Allow sugar syrup to cool and store in jar for future use. Boil beets in 6 pt. water for 30 minutes. Strain over chopped apricots and raisins in primary fermentation vessel. Add cream of tartar, gypsum, nutrient, and 1/2 cup sugar syrup. Cover and allow to cool, then add pectic enzyme and activated yeast, cover, and ferment on the pulp four days, stirring twice daily. Strain through fine nylon sieve, pressing lightly, and add grape concentrate. After 10 days, add 1/2 cup sugar syrup and then another 1/2 cup sugar syrup whenever S.G. drops to 1.005 or less (approximately every three days). When all sugar syrup is added, add sufficient water to bring to one gallon. When fermentation is complete (additional 10-14 days), rack into large enough secondary fermentation vessel (1-1/2 to 2 gallon) to allow fair amount of air above wine. Plug opening with cotton. Normally, that is the only racking in sherry production, but if pulp particles appear in sediment, rack again after two weeks and plug again with cotton. Store secondary fermentation vessel in cool (55-60 degrees F.) place and leave undisturbed. Flor may form in 3-4 weeks or as late as 4 months. If flor forms, leave undisturbed until all flor has sunk to bottom. Carefully siphon off lees through double layer of fine muslin into bottles. If flor does not form, allow to sit six months, carefully siphon into clean gallon bottle, sweeten with sufficient white grape concentrate or sugar water (1/3 lb. sugar dissolved in one cup water) to top up to one gallon, and then bottle in dark glass and store in dark cabinet. This sherry must age three years before tasting, but will improve with further aging. [Adapted from Bryan Acton and Peter Duncan's Making Wines Like Those You Buy]

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