I really wanted to brew another batch of beer before a two week business trip/vacation but ran out of time. I wanted something yummy waiting for me when I got home, though, and had a 'hey, I can ferment that' moment at the farmer's market with SWMBO this morning. I've heard of celery wine and I've head of beetroot wine. I don't have any idea if this will turn out, but it smells good cooling off, waiting for a yeast pitch as I write:
Binkman's Purple Hooch:
1 bunch of celery stalks
6 medium beetroots
1.1 gallons water
2.25 lbs refined sugar
1 small lemon's juice
1/5 (i.e. 1 gram) from 5 gram pack of dried montrachet wine yeast
Cut stalks off beetroots, if attached. Peel and slice thinly. Your hands, cutting surface, and shirt will turn red. You have been warned. Now rinse and cut bottom off celery stalk. Cut into roughly 4-5 inch pieces. Put water, beets, celery, and sugar in pot. Juice lemon and add it, too. Bring to boil and hold for 15 minutes, stirring until sugar has dissolved.
After 15 minutes of boil, strain out solid chunks and pour into 1 gallon glass jug. Cool to room temperature and pitch yeast.
My OG before pitching: 1.094
Assuming approximately 80% attenuation with my wine yeast will yield a FG of 1.002 and 12.3% ABV. I'll keep you posted, if anyone is interested.
See you in two weeks. :rockin:
Binkman's Purple Hooch:
1 bunch of celery stalks
6 medium beetroots
1.1 gallons water
2.25 lbs refined sugar
1 small lemon's juice
1/5 (i.e. 1 gram) from 5 gram pack of dried montrachet wine yeast
Cut stalks off beetroots, if attached. Peel and slice thinly. Your hands, cutting surface, and shirt will turn red. You have been warned. Now rinse and cut bottom off celery stalk. Cut into roughly 4-5 inch pieces. Put water, beets, celery, and sugar in pot. Juice lemon and add it, too. Bring to boil and hold for 15 minutes, stirring until sugar has dissolved.
After 15 minutes of boil, strain out solid chunks and pour into 1 gallon glass jug. Cool to room temperature and pitch yeast.
My OG before pitching: 1.094
Assuming approximately 80% attenuation with my wine yeast will yield a FG of 1.002 and 12.3% ABV. I'll keep you posted, if anyone is interested.
See you in two weeks. :rockin: