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Old 09-05-2009, 02:23 AM   #1
max-the-knife
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Default Wine from red beets???

I recently heard that it was possible to make wine from the juice that was created when boiling red beets to make pickles. Has anybody heard of this and if so, do you have a recipe?

Thanks in advance for any responses.



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Old 09-05-2009, 02:44 AM   #2
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if I did I would burn the recipe and kill the person responsible for such vile nastiness. Beets could be the most disgusting thing in the history of the world.



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Old 09-05-2009, 02:53 AM   #3
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From Google it looks like it was a fairly common wine back in the day. I found a recipe on Jack Keller's site so chances are good it legitimate.

winemaking: requested recipe (Beetroot Wine)

EuBrew, do you have some deep seated vegetable issues?

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Old 09-05-2009, 02:57 AM   #4
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Copied from Jack Kellers


BEET WINE (1) [Heavy Bodied]

* 4 lb. young beets
* 2-1/2 lb. granulated sugar
* 4-6 cloves
* 1/2 oz. shredded ginger
* 1 lemon
* 1 gallon water
* wine yeast and nutrient

Use only young, well washed beetroot, slicing thinly and bringing to boil in 6 pints water with lemon zest, cloves and ginger. Simmer until beetroot is tender, but not mushy. Strain liquid over sugar in primary fermentation vessel, stirring well to dissolve sugar. When lukewarn (70 degrees F.), add lemon juice, yeast and nutrient. Cover well and set in warm place for two days. Pour into dark secondary fermentation vessel (dark glass, or colorless glass wrapped in brown paper), top with remaining water, fit airlock, and move to a cooler place (60-65 degrees F.). Siphon liquor off sediments after two months and again when clear. Bottle in dark glass to preserve color, store in dark place, and sample after one year. Improves with age. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]

BEET WINE (2) [Medium Bodied]

* 3 lb. beets
* 3 lb. granulated sugar
* 6 cloves
* 1/2 oz. shredded ginger
* 1 lemon
* 1 gallon water
* wine yeast and nutrient

Wash beetroot well and dice, unpeeled, into 1/4 inch cubes. Bring to boil in half the water with zest of lemon and simmer until beet is tender but not mushy. Strain onto sugar, lemon juice, cloves, and ginger, add rest of water in primary fermentation vessel, and stir well to dissolve sugar. When cooled to 70 degrees F., add yeast and nutrient, cover well, and set in warm place for three days, stirring daily. Strain through coarse muslin into dark secondary fermentation vessel and fit airlock. Rack when clear and bottle in dark glasss. Store in dark place and taste after one year. [Adapted from C.J.J. Berry's First Steps in Winemaking]


BEET WINE (3) [Light Bodied]

* 2-1/2 lb. beets
* 2-1/4 lb. granulated sugar
* 2 tsp. acid blend
* 1/4 tsp. grape tannin
* 1 crushed Campden tablet
* 1 gallon water
* wine yeast and nutrient

Wash and peel beets, then dice into 1/4 inch cubes. Place in grain-bag, tie top, and gently boil in 2 qts. water until tender but not mushy. Pour hot liquor over sugar in primary fermentation vessel and stir well to dissolve sugar. Put grain-bag and all remaining ingredients except yeast into liquor, cover, and set aside for 24 hours. Add yeast, cover well, and stir daily for 5 days. Strain juice lightly from grain-bag and siphon liquor off sediments into dark secondary fermentation vessel and fit airlock. Rack after 3 weeks and again after another 2 months. When clear, rack final time, add 1/2 tsp. wine stabilizer and 1/4 lb. sugar, and bottle in dark glass. Allow to age one year in dark place. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]

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Old 09-05-2009, 02:58 AM   #5
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I may have gagged a little when I read beets.

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Old 09-05-2009, 11:54 AM   #6
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Beet juice is still commonly used commercially to improve the color in wine.

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Old 09-05-2009, 12:15 PM   #7
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i made a meade with beets in it once. it was different, but good. try it!!

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Old 09-06-2009, 01:32 PM   #8
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beet le juice - beet le juice - beet le juice
"Say it once... Say it twice... But we dare you to say it THREE TIMES!"

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Old 09-06-2009, 03:04 PM   #9
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Quote:
Originally Posted by FireNightFly View Post
beet le juice - beet le juice - beet le juice
"Say it once... Say it twice... But we dare you to say it THREE TIMES!"
Very, very good!


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