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  1. #1
    Two_Sheds's Avatar
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    Default Two_Sheds' Beetroot Wine

    Inspired by Hazel's winemaking threads, and wanting to have a similar record for myself, I am chronicling my chronic attempt at making beetroot wine.

    I am roughly following CJJ Berry's recipe, but swapped some sugar for sultanas

    3lb young sweet beetroot, chopped
    2lb sugar
    1lb minced sultanas
    6 cloves
    juice of 1 lemon
    1oz bruised fresh ginger
    1 gallon water
    red wine yeast
    1 tsp nutrient

    ------------------

    Boil washed, chopped, unpeeled beetroot in some of the water until tender but not mushy.
    Strain onto the sugar, stir until dissolved. then add sultanas, lemon juice, spices & remaining water.
    When it's all cool, add yeast & nutrient. Cover, then stir twice a day for 3 days.
    Last edited by Two_Sheds; 19-02-2010 at 07:55 AM.
    All gardeners know better than other gardeners." -- Chinese Proverb.

  2. #2
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    Boy, did I make a mess of the kitchen ... juice all over the floor, then I walked in it and spread it all a bit further.
    All gardeners know better than other gardeners." -- Chinese Proverb.

  3. #3
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    Some folks say don't waste the veg/fruit, use it in cooking. I thought I'd make soup, but the beetroot just tasted horrible after I got the juice out. This was the best use for it
    Last edited by Two_Sheds; 16-09-2009 at 04:42 PM.
    All gardeners know better than other gardeners." -- Chinese Proverb.

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    Back to the recipe:
    After 3 days, strain the liquor with a sieve or a mesh bag thingy (I had a sieve), into a dark demijohn.
    Dark because light will spoil the delicate colour of the wine. If you only have clear DJs, wrap it in brown paper or something to exclude light.
    Fit an airlock, of course.
    All gardeners know better than other gardeners." -- Chinese Proverb.

  5. #5
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    Looks good, might have a go at making some meeself. Will your parrot be needing any more beetroot??
    A garden is a lovesome thing, God wot! (Thomas Edward Brown)


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    After spilling more juice all over the floor, the cupboards, and myself, I found I only had half a demijohn of juice/liquor.

    How did that happen?

    Aha. When I put all the ingredients in the bucket, I topped up to the gallon mark with water. I didn't actually measure a gallon of water and add that to the bucket.

    So, back to the book.
    He says you must top up your DJ to the neck, to exclude as much air as possible.
    I reckon I've got about 2 litres to add to get to that.
    He also says to always top up with "syrup" of the same strength as your original recipe. That means I should add 4oz of sugar per pint.
    What is pints in litres? About 4 I reckon. So 4 x 4 = 16oz of sugar, dissolved in 4 pints of boiled water.
    I don't seem to have any pint jugs left in the cupboard though, so I make it up in a cafetiere (faint tang of coffee won't offend me when I drink the wine).
    Last edited by Two_Sheds; 16-09-2009 at 04:52 PM.
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  7. #7
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    As I'm waiting for the sugary water to cool down enough to add to the DJ, it strikes me that I've already added enough sugar.
    I just haven't added enough water.

    Phew, that was a close one. You can always add more sugar, but you can't take it out !
    All gardeners know better than other gardeners." -- Chinese Proverb.

  8. #8
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    Noooooooo a litre isn't 4 pnts - step away from the syrup
    A garden is a lovesome thing, God wot! (Thomas Edward Brown)


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